Fiesta Grilled Chicken Sandwiches
Jun 19, 2008 7:07:36 GMT -8
Post by carol on Jun 19, 2008 7:07:36 GMT -8
Fiesta Grilled Chicken Sandwiches
Prep Time: 30 Min
Total Time: 30 Min
Makes: 4 sandwiches
Season a chicken breast with a zesty blend before grilling, and tuck it into a just-baked dinner roll.
INGREDIENTS:
2 tablespoons grated Parmesan cheese
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
2 boneless skinless chicken breasts
2 slices (1/2 oz each) pepper Jack or Monterey Jack cheese
4 Pillsbury® Oven Baked frozen crusty French or crusty wheat dinner rolls
2 tablespoons chipotle or regular mayonnaise, if desired
4 lettuce leaves
2 tablespoons Old El Paso® Thick 'n Chunky salsa
DIRECTIONS:
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.
NUTRITION INFORMATION:
1 Serving: Calories 220 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 610mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 3g); Protein 20g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
To broil chicken, place on broiler pan; broil 4 to 6 inches from heat, using grilling times above as a guide.
Prep Time: 30 Min
Total Time: 30 Min
Makes: 4 sandwiches
Season a chicken breast with a zesty blend before grilling, and tuck it into a just-baked dinner roll.
INGREDIENTS:
2 tablespoons grated Parmesan cheese
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
2 boneless skinless chicken breasts
2 slices (1/2 oz each) pepper Jack or Monterey Jack cheese
4 Pillsbury® Oven Baked frozen crusty French or crusty wheat dinner rolls
2 tablespoons chipotle or regular mayonnaise, if desired
4 lettuce leaves
2 tablespoons Old El Paso® Thick 'n Chunky salsa
DIRECTIONS:
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.
NUTRITION INFORMATION:
1 Serving: Calories 220 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 610mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 3g); Protein 20g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
To broil chicken, place on broiler pan; broil 4 to 6 inches from heat, using grilling times above as a guide.