Roasted Chicken & Portobello Grilled Sandwich

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.7
  • Total Fat: 8.3 g
  • Cholesterol: 49.3 mg
  • Sodium: 326.4 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 7.7 g
  • Protein: 29.4 g

View full nutritional breakdown of Roasted Chicken & Portobello Grilled Sandwich calories by ingredient
Submitted by:

Introduction

I modified this recipe from "Clean Living" magazine. I replaced Focaccia bread with Ezekial bread to make it a little easier on my gluten sensitivity. I also doubled it so I could make leftovers all week! Delish! I modified this recipe from "Clean Living" magazine. I replaced Focaccia bread with Ezekial bread to make it a little easier on my gluten sensitivity. I also doubled it so I could make leftovers all week! Delish!
Number of Servings: 8

Ingredients

    16oz boneless, skinless chicken breast
    2 Large potobello mushrooms 8oz
    2 tsp rosemary
    2 tsp thyme
    2 tsp basil, all dried
    1 Tbsp evoo
    1Tbsp balsamic vinegar
    Ezekial, Gulten free bread, Foccacia bread, or whole wheat
    part skim mozzarella cheese thinly sliced
    2 large tomatoes

Directions

One: preheat oven to 400F. Line a sheet pan with nonstick foil, if desired. Slice Chicken into 1/2" inch strips, across the grain, and place in a large bowl. Slice mushrooms and onion in slightly thinner strips and add to the chicken. Sprinkle with rosemary, basil, and thyme. In a small bowl, stir together oil and vinegar, then drizzle over the chicken mushroom mixture. Spread the mixture out on prepared pan, not allowing strips to touch, and roast for 15 minutes, stirring halfway though. Remove from the oven and cool slightly.

Two: Slice focaccia horizontally, creating top and bottom halves, and toast in a toaster or under a hot broiler for 1 minute until crisp, if desired. To assemble, place toasted focaccia on plates. Place half of cheese on each bottom half, followed by half chicken-mushroom mixture. Divide tomato between the 2 sandwiches and cover the top halves.

PACK FOR LUNCH: Bag or store bread, chicken-mushroom mixture and toppings separately and assemble just before eating to avoid sogginess.

Makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LINDS113.

Rate This Recipe