So often chicken sandwiches are smothered with mayonnaise or butter, which adds most of the fat and to the sandwich. In this version, which I love to serve on a focaccia bun, the spread is tangy and light. The spread is great over fish or pork. If you can’t find focaccia buns, use any other 3 1/2-ounce roll you like-sourdough or whole- grain rolls are also delicious.
1. Preheat a grill or grill pan to medium-high and spray with cooking oil. Grill the chicken for approximately 12 minutes, turning once, or until no longer pink in the center. Cut into thin slices.
2. Thinly slice the red pepper.
3. Place the cream cheese, goat cheese, sun-dried tomatoes, mayonnaise, sour cream, mustard, garlic and basil in a small food processor, and process until smooth (or use an electric mixer).
4. Cut the rolls in half horizontally. Spread the cut sides with the cream cheese mixture. Top with the chicken and red pepper strips. Garnish with tomato, onion and lettuce, if desired. Replace the tops and cut in half before serving.
8 oz skinless boneless chicken breast
1 small red bell pepper, roasted
1 tsp minced fresh garlic
1/2 tsp dried basil
4 large rolls, each about 3 1/2 oz
2 Tbsp light mayonnaise
2 Tbsp low-fat sour cream
1 1/2 tsp Dijon mustard
1/3 cup light cream cheese, softened
1/4 cup goat cheese
2 Tbsp chopped rehydrated sun-dried tomatoes
sliced tomatoes and onions,lettuce leaves (optional)
Nutritional Analysis per Serving
Protein 13 g
Saturated Fat 2.1 g
Carbohydrates 27 g
Cholesterol 24 mg
Sodium 235 mg
Fiber 1.7 g
Prep Time: 15 minutes
Cook Time: 12 minutes