Chicken and Mozzarella Melts

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Chicken and Mozzarella Melts

Makes 2 servings

1 clove garlic, crushed

2 boneless skinless chicken breasts (4 ozs each)

Nonstick cooking spray

1/8 tsp black pepper

2 tsps prepared pesto sauce

2 small hard rolls, split

6 fresh spinach leaves

4 fresh basil leaves* (optional)

2 plum tomatoes, sliced

1/4 cup (2 ozs) shredded part-skim mozzarella cheese

*Omit basil leaves if fresh are unavailable. Do not substitute dried basil

leaves.

Preheat oven to 350 deg F. Rub garlic on all surfaces of chicken. Spray

medium nonstick skillet with cooking, spray; heat over medium heat until

hot. Add

chicken; cook

5 to 6 minutes on each side or until no longer pink in center. Sprinkle with

salt and pepper.

Brush pesta sauce onto bottom halves of rolls; layer with spinach, basil,

if desired and tomatoes. Place chicken in rolls; sprinkle cheese evenly

over chicken. (If desired, sandwiches may be prepared up to this point and

wrapped in aluminum foil. Refrigerate until ready to bake.

Bake in preheated 350 deg F oven until chicken is warm, about 20 minutes.)

Wrap sandwiches in aluminum fall; bake bake about 10 min. or until cheese

is melted.

Exchanges: 2 starch, 2-1/2 lean meat, 1 vegetable

Calories 299;Fat 5g;Carbs 37g;Protein 27g;Chol 47mg;Sodium 498mg;Fiber 3g

Diabetic Cooking March/April 2004