Tuesday, February 21, 2012

Chicken Panini with Arugula, Provolone and Chipotle Mayo

Chicken Panini with Arugula, Provolone and Chipotle MayonnaiseSkinnytaste.com
Servings: 1 • Size: 1 panini • Old Points: 8 pts • Points+: 9 pts

345 • Fat: 9.8 g • Carb: 40 g • Fiber: 0.3 g • Protein: 24.4 g • Sugar: 0.4 g
Sodium: 663.2 mg

  • 1 tbsp Hellman's light mayonnaise
  • 1 tsp chipotle in adobo sauce (or to taste)
  • 3 oz ciabatta, sliced open
  • 1.75 oz (1 thin) grilled chicken cutlet
  • 1 slice Sargento reduced fat provolone
  • 0.5 oz (about 1/2 cup) baby arugula
  • Smart Balance cooking spray

mayonnaise and chipotle pepper sauce in a small bowl. You can use any hot sauce, sriracha or chipotle tabasco would also work; season to your taste

Spread the spicy mayonnaise inside the ciabatta. Lay the provolone cheese, grilled chicken and arugula in the bread; close and lightly spray the top with cooking spray.
Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.

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