07 07
YIELD
4 servings
ACTIVE
12 minutes
TOTAL
12 minutes
3 RIPE PLUM (ROMA) TOMATOES, SLICED
½ CUP CRUMBLED FETA CHEESE (2 OZ)
CUP BOTTLED BALSAMIC VINAIGRETTE DRESSING
CUP SLICED SCALLIONS
FOUR 3-OZ CHICKEN-BREAST CUTLETS
½ CUP PURCHASED REFRIGERATED BASIL PESTO
4 KAISER OR OTHER HARD ROLLS, SPLIT
Heat barbecue grill (see Tip). Meanwhile, put tomatoes, cheese, dressing and scallions in a bowl and toss to mix. Set aside.
Brush cutlets lightly with 1 Tbsp pesto. Grill 3 to 4 minutes, turning once, until cooked through.
Spread rolls with remaining pesto. Place a cutlet on bottom of each. Top with tomato-feta salad; drizzle with dressing left in bowl. Cover with roll tops.
TIP If you don’t have a grill but want your food to look and taste grilled, use a ridged grill pan. Most have a baked-on black finish that resists sticking and, when heated, leaves “grill” marks. The ridges also keep foods above any fat that may drip off. When the grill pan is hot, lightly coat it with oil before adding food. Stovetop grilling can be smoky, so turn on your stove’s hood fan. You can make this sandwich lowfat by opting for reduced-fat feta cheese, vinaigrette salad dressing and basil pesto.
CALORIES 521 TOTAL FAT 28G SATURATED FAT 6G CHOLESTEROL 67MG SODIUM 978MG
TOTAL CARBOHYDRATES 37G DIETARY FIBER 2G PROTEIN 31G
