Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ lbs. chicken breasts | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 4 piece(s) rosemary focaccia bread (see recipe at www.hy-vee.com) | ||
| 4 tsp. prepared basil pesto | ||
| 2 piece(s) jarred roasted red peppers | ||
| 1 c. loosely packed arugula | ||
| 4 tbsp. Hy-Vee shredded Parmesan cheese |
Directions
- Season chicken breasts with salt and pepper. Grill chicken. Allow to cool slightly and slice into 1/4-inch-thick pieces.
- Spread each piece of bread with 1 teaspoon prepared basil pesto. Layer with chicken, red peppers and arugula. Sprinkle each sandwich with Parmesan cheese.
- Place oven rack in the middle of oven and preheat broiler. Broil sandwiches on HIGH for 1 to 2 minutes or until cheese is melted and golden.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 55mg
- Sodium: 600mg
- Total Carbohydrates: 24g
- Protein: 27g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.