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Skinny Mediterranean Chicken Panini
Skinny Mediterranean Chicken Panini
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Prep Time:
30 minutes
Total Time:
50 minutes
Low-fat, flavorful sandwich perfect for lunch or dinner with only 2 grams of fat.
Ingredients:
  • 1/4 cup dried tomatoes (not oil-pack)
  • 2 tablespoons boiling water
  • 1/4 cup drained bottled roasted red peppers
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1 clove garlic, minced
  • Dash ground black pepper
  • Olive oil nonstick cooking spray
  • 2 small skinless, boneless chicken breast halves (about 8 ounces total)
  • 4 multigrain ciabatta rolls or whole wheat bagel flat breads, split
  • 1 small zucchini
Instructions:
  • To make the sandwich spread: Soak dried tomatoes in boiling water for 5 minutes. Blend soaked tomatoes with roasted red peppers, balsamic vinegar, oregano, garlic, and black pepper in a food processor until smooth.
  • Prepare your panini griddle, indoor grill, or skillet by lightly spraying it with nonstick cooking spray. Follow the manufacturer's directions for heating or preheat over medium heat. Cook the chicken for 6 to 7 minutes with the lid closed (if using a griddle or grill) or for 10 to 12 minutes, flipping once (if using a skillet), until no longer pink. Allow the chicken to cool slightly, then slice each piece horizontally and crosswise into 2-inch-wide pieces.
  • Spread the sandwich spread on the cut sides of the rolls. Add chicken on the bottom rolls. Use a vegetable peeler to create thin lengthwise zucchini strips. Layer the zucchini strips on top of the chicken. Place the roll tops, spread sides down, on top. Gently press down. Lightly coat the sandwiches with nonstick cooking spray.
  • Place sandwiches on the griddle, grill, or skillet in batches. Close the lid if using a griddle or grill and cook for 2 to 3 minutes until bread is toasted. If using a skillet, press sandwiches with a heavy saucepan or top skillet. Cook for 1 to 2 minutes until bottoms are toasted. Carefully remove the saucepan or skillet, then turn sandwiches. Top with the saucepan or skillet again and cook for 1 to 2 more minutes until bread is toasted.

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