SKINNY MEDITERRANEAN CHICKEN PANINI

Skinny Mediterranean Chicken Panini image

0g sat fat • 82% less total fat than the original recipe. This toasty sandwich makes a great lunch or dinner entrée. It's packed with flavor and surprisingly only 2 grams of fat.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 4

Number Of Ingredients 11

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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

Steps:

For the sandwich spread: In a small bowl, combine dried tomatoes and the boiling water. Cover and let stand for 5 minutes. Transfer undrained tomato mixture to a food processor. Add roasted red peppers, balsamic vinegar, oregano, garlic, and black pepper. Cover and process until smooth.
Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Heat according to manufacturer's directions or preheat over medium heat. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using skillet, cook chicken for 10 to 12 minutes or until no longer pink, turning once.) Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.
Spread the sandwich spread on cut sides of rolls. Place chicken on the roll bottoms. Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place roll tops on top of the zucchini, spread sides down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.
Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet-it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.)

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 3 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Panini, Sodium 430 mg, Sugar 3 g, TransFat 0 g