Grilled Chicken Focaccia Open-Faced Sandwiches
Servings and Ingredients
|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|
- 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.
300 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 55mg
- Sodium: 600mg
- Total Carbohydrates: 24g
- Protein: 27g
Vitamin A 40%
Vitamin C 45%
Hy-Vee Seasons Healthy Living Recipes Cookbook.