Grilled Chicken With Roasted Red Peppers
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Grilled Chicken With Roasted Red
Peppers July, 2002 Serves 4 / I especially like this sandwich on crunchy, slipper-shaped ciabatta, although any type of hearty Italian bread will work well. 2 1/2-pound skinless, boneless chicken breast halves, pounded 1/4-inch thick 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 2 large ciabatta rolls 3 tablespoons store-bought basil pesto 4 ounces soft, mild goat cheese, sliced into rounds 1 small jar roasted red peppers, rinsed, drained, and cut into strips 4 thin slices red onion (optional) 1. Light a grill or preheat a grill pan. Brush the chicken breasts lightly with olive oil and sprinkle with salt and pepper. Cook the chicken over a hot fire or medium-high heat until browned and cooked through, about 3-4 minutes per side. Transfer to a plate. 2. Halve the ciabatta horizontally with a serrated knife and spread pesto on cut sides of the bread. Place one chicken breast on each sandwich and top with thin rounds of goat cheese, sliced red peppers, and, if desired, red onions. Top with other half of bread and slice sandwich in half. Calories 429,Fat 18,Perfat 38,Cholesterol 76,Carbo 29,Protein 37,Fiber ,Sodium |
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