Submitted by Cheryl McGinnis of Thunder Bay, Ont., this is a second-place winner of the 2005 Canada Day Chicken Challenge contest.
- Portion size 4 servings
- 1 tablespoon vegetable oil
- 3 cups sliced mushrooms
- 3 tablespoons light mayonnaise
- 1 tablespoon pesto
- 4 panini buns halved
- 1 cup shredded Havarti cheese
- 1/2 cup sliced roasted red pepper
- 4 oil packed sun dried tomatoes sliced
- 2 tablespoons vegetable oil
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon grainy mustard
- 1/2 teaspoon soy sauce
- 1 pinch pepper
- 4 boneless skinless chicken breasts
In large bowl, whisk together oil, vinegar, garlic, oregano, sugar, mustard, soy sauce and pepper. Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.
Place chicken on greased grill over medium heat; spoon any remaining marinade over chicken. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.
Meanwhile, in skillet, heat oil over medium-high heat; saut?ushrooms until browned, about 5 minutes; set aside.
In small bowl, combine mayonnaise with pesto; spread over cut sides of buns. Sandwich chicken, mushrooms, cheese, roasted pepper and sun-dried tomatoes in buns. Place on greased grill over medium heat. Grill, turning once and pressing on sandwich with spatula, until cheese is melted and buns are golden, about 5 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 804 mg
- Protein 44 g
- Calories 619.0
- Total fat 32 g
- Cholesterol 117 mg
- Saturated fat 9 g
- Total carbohydrate 40 g
- Iron 26.0
- Folate 40.0
- Calcium 27.0
- Vitamin A 19.0
- Vitamin C 62.0