Grilled Chicken Focaccia Open-Faced Sandwiches

Recipe

Main Dish
Grilled Chicken Focaccia Open-Faced Sandwiches

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. Season chicken breasts with salt and pepper. Grill chicken. Allow to cool slightly and slice into 1/4-inch-thick pieces.
    2. Spread each piece of bread with 1 teaspoon prepared basil pesto. Layer with chicken, red peppers and arugula. Sprinkle each sandwich with Parmesan cheese.
    3. 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.