From EatingWell
In this delicious grilled cheese recipe, jalapeño popper flavors are stuffed into a toasty chicken sandwich. Serve with a mixed green salad. P.S. Don’t toss the jalapeño pickling liquid! Use the flavorful brine in place of vinegar in dressings.
Ingredients
Makes 4 servings
- 2 skinless chicken breasts, trimmed, cut in half crosswise
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons canola oil or avocado oil, divided
- ½ cup reduced-fat whipped cream cheese
- ⅓ cup finely chopped pickled jalapeños
- 8 slices crusty whole-wheat bread
- 1 large tomato, cut into 8 slices
Preparation
Active time 30 minutes | Total time 30 minutes
- Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy saucepan to an even 1/4-inch thickness. Sprinkle both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink in the middle, 3 to 4 minutes per side. Transfer to a plate.
- Preheat a panini maker to high.
- Combine cream cheese and jalapeños in a small bowl. Spread a generous 1 tablespoon of the mixture on each piece of bread. Divide the chicken and tomato among 4 of the pieces and top with the remaining bread. Lightly brush both sides of the sandwiches with the remaining 1 tablespoon oil. Cook 2 sandwiches at a time in the panini maker until crisp, 2 to 3 minutes.
© Dotdash Meredith. All rights reserved. Used with permission.
