Chicken-Pesto Sandwiches recipe

These Italian bistro-style sandwiches are fantastico!

Makes: 6 sandwiches

6 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 teaspoon salt
2 tablespoons chopped fresh oregano leaves or
    2 teaspoons dried oregano leaves
1 round focaccia bread (10 to 12 inches in diameter)
1 container (7 ounces) refrigerated basil pesto
6 slices tomato
1 1/2 cups shredded spinach

1. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.

2. Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.

3. Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.

Nutrition Information: 1 Serving: Calories 515 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 5 g); Cholesterol 80 mg; Sodium 1090 mg; Total Carbohydrate 34 g (Dietary Fiber 3 g); Protein 35 g

Percent Daily Value*: Vitamin A 22 %; Vitamin C 12 %; Calcium 16 %; Iron 22 %

Exchanges: 2 Starch; 1 Vegetable; 4 Lean Meat; 2 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Time Saver:
To speed up the preparation of this recipe, look for packaged prewashed spinach.

Substitution:
No oregano? Basil makes a great stand-in!

Recipe and photograph provided courtesy of Betty Crocker � 2007 �/TM General Mills All Rights Reserved