INGREDIENTS:
4 boneless, skinless chicken breasts (cut in halves)
1/4 cup basil pesto
2 tbsp Worchestershire sauce
1/2 tsp pepper
16 slices ciabatta bread (loaf, 140 calories/ 1.5" piece. 2 slices total 1.5")
1 tbsp extra virgin olive oil
2 tbsp natural butter
4 slices mozarella cheese, cut in halves
For salsa topping
1/2 cup diced red onions
1/2 cup diced tomatoes
DIRECTIONS:
Coat chicken breast in mixture of pesto, pepper and Worchestershire sauce. Refrigerate for 30-60 minutes. After marinating, warm skillet and 1/2 tbsp olive oil to medium high heat. You'll likely be only able to cook half of the chicken at a time, so split the olive oil between the two cookings. Don't add too much olive oil b/c it'll make the chicken greasy. If you have too much water in your skillet, turn the heat up just a little bit for it to evaporate. Cook chicken until done.
While your chicken is still hot, top it with your mozarella cheese slices, and set to the side. Microwave if necessary to help melt the cheese.
I got my ciabatta bread from Walmart in a loaf. The loaf I used has 140 calories per 1.5" slice of bread. That's pretty wide, so for each 1.5" slice, I cut it into 2 slices. So I had 140 calories for 2 slices of bread.
Slice your ciabatta bread into 0.75 inch slices (or, 1.5 inch slices, then cut that slice into 2 pieces). Melt your butter a little for easy spreadability, and LIGHTLY butter your bread for a quick grilling in the skillet, set side. When the chicken is done cooking, wash out your skillet (or use a different one) to lightly grill your bread on both sides. Feel free to skip this bread buttering step.
Assemble your Blackened Ciabatta Chicken sandwich with 1 piece of chicken, cheese, and salsa. We served ours with a side of steak fries (140 calories for 11 fries). Enjoy!
NUTRITION
# of Servings: 8
Calories: 231
Fat: 8.8g
Carbs: 18.8g
Protein:17.4g