Chicken Sandwiches with Chipotle Ma
Feb 9, 2007 17:28:17 GMT -8
Post by jjg on Feb 9, 2007 17:28:17 GMT -8
Fiesta Grilled Chicken Sandwiches with Chipotle Mayonnaise
Makes: 4 sandwiches (2 per serving)
Season a chicken breast with a zesty blend before grilling, and tuck it into a just-baked dinner roll.
2 tablespoons grated Parmesan cheese
1 tablespoon Old El Paso(r) taco seasoning mix
2 boneless skinless chicken breasts
2 slices (1/2 oz each) pepper Jack or Monterey Jack cheese
4 Pillsbury(r) Oven Baked frozen crusty French dinner rolls
2 tablespoons chipotle or regular mayonnaise, if desired
4 lettuce leaves
2 tablespoons Old El Paso(r) Thick 'n Chunky salsa
1. Heat gas grill or coals. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.
2. When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time until hot.
3. Spread mayonnaise on bottom halves of rolls. Top with lettuce leaf, cheese-topped chicken, salsa and top half of roll.
To broil chicken, place on broiler pan; broil 4 to 6 inches from heat, using grilling times above as a guide.
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 2 Sandwiches
Calories 220, Calories from Fat 60, Total Fat 6g (9% DV), Saturated fat 2 1/2g (11% DV), Trans Fat 0g, Cholesterol 45mg (15% DV), Sodium 610mg (25% DV), Total Carbohydrate 21g (7% DV), Dietary Fiber 0g, Sugars 3g, Protein 20g, Vitamin A (4%DV), Vitamin C (0%DV), Calcium (10%DV), Iron (10%DV)
EXCHANGES: 1 1/2 Starch; 2 Very Lean Meat; 1 Fat
CARBOHYDRATE CHOICES: 1 1/2
2005 (c) and (r)/(tm) of General Mills
Makes: 4 sandwiches (2 per serving)
Season a chicken breast with a zesty blend before grilling, and tuck it into a just-baked dinner roll.
2 tablespoons grated Parmesan cheese
1 tablespoon Old El Paso(r) taco seasoning mix
2 boneless skinless chicken breasts
2 slices (1/2 oz each) pepper Jack or Monterey Jack cheese
4 Pillsbury(r) Oven Baked frozen crusty French dinner rolls
2 tablespoons chipotle or regular mayonnaise, if desired
4 lettuce leaves
2 tablespoons Old El Paso(r) Thick 'n Chunky salsa
1. Heat gas grill or coals. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.
2. When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time until hot.
3. Spread mayonnaise on bottom halves of rolls. Top with lettuce leaf, cheese-topped chicken, salsa and top half of roll.
To broil chicken, place on broiler pan; broil 4 to 6 inches from heat, using grilling times above as a guide.
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 2 Sandwiches
Calories 220, Calories from Fat 60, Total Fat 6g (9% DV), Saturated fat 2 1/2g (11% DV), Trans Fat 0g, Cholesterol 45mg (15% DV), Sodium 610mg (25% DV), Total Carbohydrate 21g (7% DV), Dietary Fiber 0g, Sugars 3g, Protein 20g, Vitamin A (4%DV), Vitamin C (0%DV), Calcium (10%DV), Iron (10%DV)
EXCHANGES: 1 1/2 Starch; 2 Very Lean Meat; 1 Fat
CARBOHYDRATE CHOICES: 1 1/2
2005 (c) and (r)/(tm) of General Mills