A balsamic marinade and simple roasted pepper-goat cheese spread makes this chicken sandwich recipe stand out from the deli competition.

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Ingredients

Directions

  • Place each chicken piece between plastic wrap and pound with flat side of a meat mallet until 1/2 inch thick. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the next four ingredients (through garlic); pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 1 to 2 hours, turning bag occasionally.

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  • Drain chicken, discarding marinade. Lightly sprinkle chicken with salt and pepper. Heat a grill pan over medium heat. Add chicken (in batches if necessary); cook 9 to 11 minutes or until done (165°F), turning once. Remove from pan.

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  • Meanwhile, cut flatbread into four wedges; cut in half horizontally. Add bread, cut sides down, to grill pan; cook 2 minutes or until toasted.

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  • Spread toasted sides of bread wedges with Roasted Pepper and Goat Cheese Spread. Layer chicken, spinach, and red onion between wedges.

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Nutrition Facts

321 calories, 12 g fat (5 g saturated fat, 96 mg cholesterol, 392 mg sodium, 11 g carbohydrates, 1 g fiber, 40 g protein.

Roasted Pepper and Goat Cheese Spread

Ingredients

Directions

  • In a food processor combine goat cheese, roasted red pepper, roasted pepper liquid, and rosemary. Cover and process until nearly smooth. (Or finely chop the roasted pepper and stir mixture together with a spoon.)

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