Open-face Chicken Spinach Sandwiches with Garlic Basil Mayonnaise
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 325.5
- Total Fat: 9.0 g
- Cholesterol: 39.1 mg
- Sodium: 634.3 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 2.8 g
- Protein: 21.5 g
View full nutritional breakdown of Open-face Chicken Spinach Sandwiches with Garlic Basil Mayonnaise calories by ingredient
Introduction
Rustic bread spread with a roast garlic basil mayonnaise, balsamic glazed chicken breast,broiled with fresh spinach, ripe tomatoes and a sprinkle of parmesan. Full of luscious flavor and color. Rustic bread spread with a roast garlic basil mayonnaise, balsamic glazed chicken breast,broiled with fresh spinach, ripe tomatoes and a sprinkle of parmesan. Full of luscious flavor and color.Number of Servings: 6
Ingredients
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2 garlic cloves, unpeeled
2 T olive oil
6 T fat free Mayonnaise
1/3 c. minced fresh basil leaves
1 tsp plus 3 T balsamic vinegar
½ c. baby spinach leaves
1 thinly sliced red bell pepper (or jarred roasted red bell)
3 (4 oz). Boneless, skinless chicken breast halves, cut in half again, to leave you with six.
6 slices pan rustica or other hearty bread
¼ c. freshly grated parmesan
2 medium tomatoes, thinly sliced
Directions
1.Preheat oven to 400. Lightly rub garlic cloves with olive oil, enclose in foil and roast until tender, about 30 minutes. Remove garlic from foil, cool, peel and mash.
2. Mix mayonnaise, basil, 1 tsp balsamic vinegar and mashed garlic in small bowl. Set aside.
3.Lightly spray skillet with cooking spray. Pound chicken breasts between two pieces of plastic wrap, until they are approximately ¼ inch thick. Heat skillet over medium high heat. Add chicken breasts to skillet, drizzle remaining 3 T balsamic vinegar over chicken breasts, and cook until no longer pink in the center, approximately 3 minutes on each side. Season with salt and pepper.
4. Preheat broiler. Lightly brush one side of the bread slices with olive oil. Place under broiler and toast until golden brown. Watch closely, do not let burn.
5. Divide the mayonnaise mixture evenly between the 6 slices of toasted bread. Arrange spinach leaves and red bell peppers on top of mayonnaise, top this with chicken cutlets. Arrange tomato slices on top of chicken. Sprinkle with parmesan cheese. Return to broiler for 1 minute, or until cheese has begun to brown.
6. Slice each open face sandwich in half.
1 serving is one open faced sandwich cut in half
Number of Servings: 6
Recipe submitted by SparkPeople user KEEYAHWE.
2. Mix mayonnaise, basil, 1 tsp balsamic vinegar and mashed garlic in small bowl. Set aside.
3.Lightly spray skillet with cooking spray. Pound chicken breasts between two pieces of plastic wrap, until they are approximately ¼ inch thick. Heat skillet over medium high heat. Add chicken breasts to skillet, drizzle remaining 3 T balsamic vinegar over chicken breasts, and cook until no longer pink in the center, approximately 3 minutes on each side. Season with salt and pepper.
4. Preheat broiler. Lightly brush one side of the bread slices with olive oil. Place under broiler and toast until golden brown. Watch closely, do not let burn.
5. Divide the mayonnaise mixture evenly between the 6 slices of toasted bread. Arrange spinach leaves and red bell peppers on top of mayonnaise, top this with chicken cutlets. Arrange tomato slices on top of chicken. Sprinkle with parmesan cheese. Return to broiler for 1 minute, or until cheese has begun to brown.
6. Slice each open face sandwich in half.
1 serving is one open faced sandwich cut in half
Number of Servings: 6
Recipe submitted by SparkPeople user KEEYAHWE.