Tuscan Chicken Burgers
Serve with baked chips if desired.

Servings: 4

• 1/4 cup low fat mayonnaise (we used Hellmann's®)
• 4 teaspoons purchased pesto (or see recipe below)
• 2 4x4-inch squares ciabatta*
• 2 skinless boneless chicken breast halves
• Olive oil

• 4 thin slices fresh mozzarella
• 2 canned artichoke hearts, drained, thinly sliced
• 1 Roma tomato, thinly sliced
• 1 cup mixed baby greens

Prepare barbecue (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread horizontally in half. Brush chicken lightly with oil; sprinkle with salt and pepper. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board; cool slightly. Cut chicken on sharp diagonal into 1/2-inch-thick slices.

Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves. Top with bread tops.

Per Serving: 268 Calories; 7g Fat (24.9% calories from fat); 3g Saturated Fat; 22g Protein; 28g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 614mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Fresh Basil Pesto
Yield: 3/4 cup (save 1/4 cup for another use)

• 2 tablespoons coarse-chopped walnuts or pine nuts
• 2 garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• 4 cups basil leaves (about 4 ounces)
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 teaspoon salt

You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides.

Refrigerate leftovers and use within 1 week.

Per Serving (one tablespoon): 55 Calories; 5g Fat (81.7% calories from fat); 1g Saturated Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

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