Serves: 3-‐4 People
1.5 Lbs. Boneless, Skinless Chicken Breasts
1⁄2 Cup Sun-‐Dried Tomatoes (In a Jar)
1 Tbsp. Minced Garlic
1 Tsp. Red Wine Vinegar or Balsamic Vinegar
3-‐4 Nature␣s Own Whole Wheat Sandwich Rounds (Or you can use Whole Wheat Buns)
1 Cup Low Fat, Part Skim Shredded Mozzarella Cheese
1 Cup Sliced, Peeled Zucchini (Optional)
1 Tsp. Olive Oil (Or Pam Olive Oil Cooking Spray)
In a skillet, heat your olive oil (or Pam) and brown you chicken until thoroughly cooked. Once completely cooked, let then chicken cool and cut the chicken into chunks.
Mix the Sun Dried Tomatoes, Garlic and Red Wine Vinegar into a food processor and set the food processor to CHOP and blend until mixture is like a paste consistency.
*If you don␣t have a food processor, you can just chop up the Sun-‐Dried Tomatoes and mix those ingredients in a small bowl.
To make (1) Sandwich, take 1⁄2 of the Sandwich Round, sprinkle about 1 Tbsp. on Mozzarella on the bread. Scoop about 2 Tbsp. of the Chopped Chicken onto the bread. Spread 1 Tbsp. of the Sun Dried Tomato Paste on top of the chicken. Place as many zucchini slices as you would like on top of the chicken and place the other 1⁄2 of the sandwich round on top.
If you have a Panini Grill or a George Forman␣s Grill, place the sandwich inside and brown for about 1-‐2 minutes.
*If you don␣t have one of those grills, place the sandwich back on the skillet and let everyone melt together.
This Meal Equals to the Following: 1 Carb Serving, 1 Protein Serving and 1 Veggie serving per sandwich