Chicken & Spinach Muffuletta
Makes 6 servings
|6||boneless skinless chicken breast halves|
|1||tablespoon olive oil|
|1/4||cup prepared pesto|
|1/4||cup chopped pitted ripe olives|
|1/4||cup chopped green olives|
|1||round loaf (16 ounces) Hawaiian or French bread|
|2||cups fresh spinach leaves, washed|
|4||ounces sliced mozzarella cheese|
- Season chicken with salt and pepper. Heat oil in large skillet over medium heat until hot. Add chicken; cook 4 minutes on each side or until no longer pink in center. Cut cooked chicken into strips before assembling sandwich.
- Combine pesto and olives in small bowl. Cut bread horizontally in half. Spread bottom half of bread with pesto mixture. Top with spinach, chicken, cheese and top of bread. Cut into wedges.
Muffuletta sandwiches can be served warm or cold. To heat, simply wrap whole sandwich in foil. Bake at 375°F for 15 minutes or until cheese begins to melt.
|Total Fat||19 g|
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