Bacon-Cheddar Chipotle Chicken Panini
Can you say yummy? This recipe that BHG has posted, looks like an awesome option for lunch or dinner. Don't you just love how thick those slices of bread are?
2 tablespoons light sour cream
2 tablespoons bottled light ranch salad dressing
1/4 teaspoon ground chipotle or ancho chile pepper
4-3/4 inch thick slices wheat or whole grain bread from a 10-inch round loaf
8 ounces thinly sliced cooked chicken breast*
2 roma tomatoes, trimmed and thinly sliced crosswise
4 slices lower-sodium, less-fat bacon, crisp cooked
1 cup fresh baby spinach leaves
4 slices reduced-fat cheddar cheese (3 oz.)
Nonstick cooking spray
In a bowl stir together sour cream, dressing, and chipotle pepper. Spread one side of each bread slice with the chipotle cream. Top one slice of bread with chicken, tomato, bacon, and spinach leaves, then add the second bread slice.
Lightly coat an unheated panini grid
From the Test Kitchen
For 8 ounces cooked chicken breast, start with 10 ounces boneless skinless chicken breast halves. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat over medium heat or according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill 6 to 7 minutes or until done (165 degrees F). (If using skillet, cook chicken 10 to 12 minutes or until done, turning once.) Cool chicken slightly; thinly slice crosswise.
Nutrition Facts (Bacon-Cheddar Chipotle Chicken Panini)
Per serving: 407 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 69 mg chol., 645 mg sodium, 38 g carb., 7 g fiber, 6 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet