Spiced-up Chicken and Bacon Sandwhich
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 398.8
- Total Fat: 12.3 g
- Cholesterol: 110.5 mg
- Sodium: 701.1 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.9 g
- Protein: 43.8 g
View full nutritional breakdown of Spiced-up Chicken and Bacon Sandwhich calories by ingredient
Introduction
Recreation of Panera Bread's "Chipotle Chicken Sandwich"... with half the Calories but all the taste! Recreation of Panera Bread's "Chipotle Chicken Sandwich"... with half the Calories but all the taste!Number of Servings: 1
Ingredients
-
4 ounces skinless boneless chicken breast
2 slices Butterball Lower Sodium Turkey Bacon
1/2 fresh poblano pepper
1 tablespoon minced garlic
1 sundried tomato
1 tablespoon fat free sour cream
1 teaspoon Gulden's spicy brown mustard
1 teaspoon cayenne pepper (omit if you don't want it, add more if you want more spice)
2 slices Sara Lee Aged Sharp Cheddar Cheese "Custom Slices" (approx. 20 grams)
2 slices Sara Lee "45 Calorie & Delightful" bread
1/2 cup baby spinach
Directions
(FYI: I used a whole chicken breast, but only used 4 ounces of it for this recipe. Make another sandwich with the rest!)
After removing seeds and white flesh, finely mince the poblano pepper. Rub the poblano and minced garlic on the chicken breast, place in zip-top bag and leave in refrigerator to marinate.
Mince the sundried tomato and mix wit sour cream, mustard, and cayenne pepper. Cover and refrigerate.
Remove chicken from bag and cook on stovetop (or on a grill, if you prefer) until done. Remove from heat and set aside.
Cook turkey bacon according to directions. Set aside.
Place one slice of bread in a clean pan on medium heat and top with cheese slices. Slice 4 ounces worth of chicken thinly and add on top of the cheese. Add bacon on top of the chicken and spinach on top of that. Drizzle the sundried tomato sauce on top of the spinach and top with the remaining slice of bread.
Flip when bottom slice of bread is toasted and remove the sandwich when other side is toasted as well.
Note: If you are luckier than me and I have a panini press, that would work much better!
Number of Servings: 1
Recipe submitted by SparkPeople user KALORIE-KILLAH.
After removing seeds and white flesh, finely mince the poblano pepper. Rub the poblano and minced garlic on the chicken breast, place in zip-top bag and leave in refrigerator to marinate.
Mince the sundried tomato and mix wit sour cream, mustard, and cayenne pepper. Cover and refrigerate.
Remove chicken from bag and cook on stovetop (or on a grill, if you prefer) until done. Remove from heat and set aside.
Cook turkey bacon according to directions. Set aside.
Place one slice of bread in a clean pan on medium heat and top with cheese slices. Slice 4 ounces worth of chicken thinly and add on top of the cheese. Add bacon on top of the chicken and spinach on top of that. Drizzle the sundried tomato sauce on top of the spinach and top with the remaining slice of bread.
Flip when bottom slice of bread is toasted and remove the sandwich when other side is toasted as well.
Note: If you are luckier than me and I have a panini press, that would work much better!
Number of Servings: 1
Recipe submitted by SparkPeople user KALORIE-KILLAH.
