Chicken Sandwiches with Roasted Pepper and Goat Cheese Spread
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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Chicken Sandwiches with Roasted Pepper and Goat Cheese Spread
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.
- 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 degrees F), turning once. Remove from pan.
- Meanwhile, cut flatbread into four wedges; cut in half horizontally. Add bread, cut sides down, to grill pan; cook 2 minutes or until toasted.
- Spread toasted sides of bread wedges with Roasted Pepper and Goat Cheese Spread. Layer chicken, spinach, and red onion between wedges.
Roasted Pepper and Goat Cheese Spread
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.)
Nutrition Facts (Chicken Sandwiches with Roasted Pepper and Goat Cheese Spread)
- Per serving:
- 321 kcal ,
- 12 g fat
- (5 g sat. fat ,
- 96 mg chol. ,
- 392 mg sodium ,
- 11 g carb. ,
- 1 g fiber ,
- 40 g pro.