GRILLED CHICKEN CLUB SANDWICHES
Yield Portion Size
| 1-3/4 cups |
Angela Mia® Fire Roasted Diced Tomatoes, drained
|
| 1/2 cup |
Real bacon bits
|
| 3 large (8 oz each) |
Boneless skinless chicken breasts, cut in half horizontally
|
| 1/4 tsp |
Salt
|
| 1/4 tsp |
Ground black pepper
|
| 6 slices |
Swiss cheese
|
| 6 |
Kaiser rolls, split
|
| 1/4 cup |
Light mayonnaise
|
| 6 |
Romaine lettuce leaves
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 333 mg | 33% |
| Carbohydrate | 34 g | 11% |
| Cholesterol | 109 mg | 36% |
| Total Fat | 20 g | 31% |
| Iron | 3 mg | 18% |
| Potassium | 343 mg | 0% |
| Calories | 503 kcal | 25% |
| Sodium | 949 mg | 40% |
| Protein | 43 g | 85% |
| Polyunsaturated Fat | 2 g | 11% |
| Saturated Fat | 8 g | 38% |
| Sugars | 3 g | 0% |
| Vitamin C | 4 mg | 6% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, combine drained tomatoes and bacon in small bowl; set aside.
-
Step 2
Sprinkle chicken with salt and pepper. Grill chicken 4 minutes on each side. Top each piece with 1/4 cup tomato mixture and 1 slice cheese; grill 1 to 2 minutes more or until cheese melts and chicken is no longer pink in centers (165°F). Meanwhile, toast cut sides of rolls on grill.
-
Step 3
Spread mayonnaise evenly on cut sides of rolls. Place lettuce on bottom halves of rolls; add chicken. Close with tops of rolls.
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