YIELD Makes 4 servings
Mozzarella is a soft white cheese that melts easily. In southern Italy, where it originated, it is made from the milk of buffaloes. In other parts of Italy and North America, it is made from cow's milk.
|2||cloves garlic, crushed|
|4||boneless skinless chicken breasts (about 1 pound)|
|Nonstick cooking spray|
|1/8||teaspoon black pepper|
|1||tablespoon prepared pesto|
|4||small hard rolls, split|
|12||fresh spinach leaves|
|8||fresh basil leaves* (optional)|
|3||plum tomatoes, sliced|
|1/2||cup (2 ounces) shredded part-skim mozzarella cheese|
- Preheat oven to 350°F. Rub garlic on all surfaces of chicken. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook 5 to 6 minutes on each side or until no longer pink in center. Sprinkle with salt and pepper.
- Brush pesto sauce onto bottom halves of rolls; layer with spinach, basil, if desired, and tomatoes. Place chicken in rolls; sprinkle cheese evenly over chicken. (If desired, sandwiches may be prepared up to this point and wrapped in aluminum foil. Refrigerate until ready to bake. Bake in preheated 350°F oven until chicken is warm, about 20 minutes.)
- Wrap sandwiches in aluminum foil; bake about 10 minutes or until cheese is melted.
|Serving Size:||1 sandwich|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||18 %|