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Grilled Chicken Sandwiches with
Pesto, Brie and Arugula

Grilled Chicken Sandwiches recipe

Ingredients

Chicken

Marinade

Sandwiches

Instructions

  1. Combine all ingredients for marinade and pour into a plastic ziploc bag. Add chicken, seal, and marinate for at least 30 minutes.
  2. Heat grill on high. Add chicken, grill for 2-3 minutes, turn, and grill for another 2-3 minutes or until chicken registers 160 degrees F on an instant read thermometer. Remove and reserve.
  3. Spread each piece of bread with 1/2 tablespoon of pesto. Slice the tomato into 8 slices. Place chicken on four of the bread slices. Top chicken with Brie slices, arugula, and 2 tomato slices. Top with prepared bread slices, pesto side toward the tomato.
  4. Brush the outside of each sandwich with about 1/2 tablespoon of olive oil. Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is nicely toasted with grill marks. Cheese should be melted.
  5. Remove from heat, cut each sandwich in half, and serve.

Serves 4.

Nutrition Information, Per Serving: 940 calories; 38 g fat; 11 g saturated fat; 99 g carbohydrate; 6 g sugars; 52 g protein

Reprinted with permission from the National Chicken Council.


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