4 (6-ounce) boneless, skinless chicken breasts
4 teaspoons extra-virgin olive oil, divided
4 slices multigrain bread
1 large garlic clove, cut in half
1 whole roasted bell pepper (from a jar), cut
into 4 pieces
4 (3/4-ounce) slices reduced-fat provolone or
Monterey Jack cheese
Salt and freshly ground black pepper
1. Heat oven to broil.
2. Lightly pound each chicken breast to an even thickness and season with
salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over
medium heat. Sauté chicken until cooked through, about 5 minutes per side.
Transfer to a plate.
3. Lay bread slices on a baking sheet, drizzle with remaining oil, and rub with
the cut sides of the garlic clove; discard garlic. Place under the broiler until
toasted, about 1 minute.
4. Top each bread slice with 1 pepper piece, 1 chicken breast, and 1 cheese
slice. Broil until cheese has melted, about 2 minutes. Serve hot.
Makes 4 Servings
Nutritional Info Per Serving: 350 calories; 12 g fat ; 13 g carbs;
2 dietary fiber; 340 mg sodium
South Beach Recipes