Chicken Focaccia Sandwich
Serve with fresh fruit if desired.

Servings: 4

Sun Dried Tomato Mayo:
1/4 cup low fat mayonnaise (we used Hellmann's®)
1 tablespoon sun-dried tomatoes, minced
1/2 teaspoon sugar (Splenda works fine)
1/2 teaspoon italian seasoning
1/2 teaspoon fresh lemon juice
1/2 teaspoon minced garlic (or to taste)

3/4 pound boneless skinless chicken breasts
1/4 teaspoon fresh ground black pepper
1/8 teaspoon kosher salt
1 (8-ounce) round focaccia bread (about an 8 inch round)
12 large fresh basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced

Combine mayonnaise ingredients in a small bowl, stirring to blend. Refrigerate 30 minutes before serving so flavors can develop.

Sprinkle chicken with pepper and salt. Spray skillet lightly with cooking oil spray and heat over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

Cut focaccia round in half horizontally. Spread mayo mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.

Per Serving: 402 Calories; 8g Fat (18.9% calories from fat); 3g Saturated Fat; 32g Protein; 48g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 411mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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