Tuscan Chicken Sandwiches
Serve with baked chips if desired.

Servings: 2

• 1/4 cup low fat mayonnaise
• 2 teaspoons prepared pesto
• 2 4x4-inch squares focaccia or other Italian style bread
• 2 - 4 ounce boneless skinless chicken breast halves
• 1 teaspoon olive oil
• 2 canned artichoke hearts, drained, thinly sliced
• 1 roma tomato, thinly sliced
• 1 cup arugula

Prepare barbecue (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread horizontally in half. Brush chicken lightly with oil; sprinkle with salt and pepper. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board; cool slightly. Cut chicken on sharp diagonal into 1/2-inch-thick slices.

Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves. Top with bread tops.

Per Serving: 362 Calories; 10g Fat (24.4% calories from fat); 2g Saturated Fat; 33g Protein; 35g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 744mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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