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Preptime: 20 min.Cooktime: 15 min.
Carbs: 30g
Fat: 9g
Fiber: 1g
Protein: 63g
Satfat: 2g
Sodium: 606mg
For the chicken:
4 small skinless, boneless chicken breasts, about 3-4 ounces each
2 teaspoons olive oil
salt to taste
freshly ground black pepper
For the sandwiches:
1/2 cup fat-free, whipped cream cheese
2 tablespoons chopped, sweet onion
2 tablespoons freshly chopped rosemary
1 teaspoon olive oil
4 button mushrooms, sliced
4 small loaves of focaccia, sliced in half
4 large lettuce leaves (green leaf, bibb or romaine), shredded
Directions:
For the chicken:
1. Preheat the grill to medium-high.
2. Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill until cooked through, about 5 minutes per side depending on the thickness of the breast. Transfer the chicken to a cutting board and slice on the bias.
For the sandwiches:
3. Meanwhile, in a small mixing bowl, combine the cream cheese, onion and rosemary.
4. Heat the remaining 1 teaspoon olive oil in a non-stick skillet to a medium high heat. Cook the mushrooms until golden brown, about 3-4 minutes.
5. Lay out the focaccia slices on a work surface in front of you. Divide the cream cheese mixture among the sandwiches and spread it out on each slice. Divide the lettuce among the sandwiches, top with a few slices of chicken and then mushrooms. Place the focaccia tops on each sandwich.
6. Slice the sandwiches on the diagonal and serve.
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