Chipotle Chicken Grilled Panini
Servings and Ingredients
|1 c. fat-free mayonnaise|
|1 tbsp. chipotle powder|
|1 tsp. Hy-Vee Worcestershire sauce|
|4 boneless, skinless chicken breasts, pounded to an even thickness|
|¼ c. roasted red bell peppers, drained|
|4 slice(s) Hy-Vee mozzarella cheese|
|⅔ c. Hy-Vee spring mix lettuce|
|1 loaves country bread, split and divided|
- In a small bowl, combine mayonnaise, chipotle powder and Worcestershire sauce. Mix well. Transfer half of the mayonnaise mixture to a shallow glass bowl. Add the chicken breasts and turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate remaining mayonnaise mixture until ready to serve.
- Remove chicken from marinade; discard marinade. Grill over medium heat for 5 minutes. Turn and grill an additional 5 minutes or until internal temperature reaches 160 degrees.
- Meanwhile, spread bread with remaining mayonnaise mixture. Fill each roll with grilled chicken breast, red peppers, mozzarella cheese and field greens. Press the sandwiches together firmly. Return to grill and cook, turning once, until the rolls are lightly toasted, about 2 minutes per side.
250 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 85mg
- Sodium: 520mg
- Total Carbohydrates: 10g
- Protein: 34g
Vitamin A 20%
Vitamin C 2%