So, this morning my girl Rachel Ray had a guest, Lisa Lillien, who presented this chicken sandwich out of her new cook-book, 300 under 300. All the recipes are under 300 calories! She had some more recipes that she shared, like a potatoe salad that looked super tasty! I've gotta get my hands on this book!! I tried it out for lunch today, and it is truly amazing! Check it out...
http://www.rachaelrayshow.com/
Grilled Fuji-n-Chick ’Wich
Ingredients
- One 4-ounce raw boneless skinless lean chicken breast cutlet
- Dash each salt and black pepper
- 1/2 cup peeled and thinly sliced Fuji apple
- 1/4 cup thinly sliced onion
- 2 dashes ground sage
- 2 dashes garlic powder
- 2 slices light bread
- 1 wedge The Laughing Cow Light Creamy Swiss cheese, room temperature
- 1 teaspoon light whipped butter or light buttery spread, room temperature, divided
Yields: Makes 1 serving
Preparation
Bring a skillet sprayed with nonstick spray to medium heat on the stove.
Add chicken, season with salt and pepper, and cook for 4 minutes on one
side.
Flip chicken in the skillet. Add apple and onion, and sprinkle
with sage and garlic powder. Cook until apple and onion have softened
and chicken is cooked through, about 4 minutes. Remove from heat.
Once chicken is cool enough to handle, thinly slice and set aside with the
apple-onion mixture.
Lay bread slices flat and evenly spread the upward-facing sides with
cheese. Evenly top one slice with chicken and apple-onion mixture.
Place the other bread slice on top with cheese-covered side down.
Press gently to seal.
Spread ½ teaspoon butter on the upward-facing bread slice. Set aside.
Remove skillet from heat, re-spray, and place back on the stove.
Place sandwich in the skillet with the buttered side down. Spread
remaining 1/2 teaspoon butter on the upward-facing bread slice.
Bring skillet to medium heat. Cook sandwich until hot and toasty,
1 to 2 minutes per side, flipping it gently.
Allow to cool slightly. Then cut it in half, if you like, or just bite right in! Yummm . . .
Add chicken, season with salt and pepper, and cook for 4 minutes on one
side.
Flip chicken in the skillet. Add apple and onion, and sprinkle
with sage and garlic powder. Cook until apple and onion have softened
and chicken is cooked through, about 4 minutes. Remove from heat.
Once chicken is cool enough to handle, thinly slice and set aside with the
apple-onion mixture.
Lay bread slices flat and evenly spread the upward-facing sides with
cheese. Evenly top one slice with chicken and apple-onion mixture.
Place the other bread slice on top with cheese-covered side down.
Press gently to seal.
Spread ½ teaspoon butter on the upward-facing bread slice. Set aside.
Remove skillet from heat, re-spray, and place back on the stove.
Place sandwich in the skillet with the buttered side down. Spread
remaining 1/2 teaspoon butter on the upward-facing bread slice.
Bring skillet to medium heat. Cook sandwich until hot and toasty,
1 to 2 minutes per side, flipping it gently.
Allow to cool slightly. Then cut it in half, if you like, or just bite right in! Yummm . . .
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