Grilled Chicken Paninis

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	480
Total Fat	17.5 g
Saturated Fat	6 g
Sodium	924 mg
Total Carbohydrate	37.5 g
Dietary Fiber	3 g
Protein	43 g

Servings and Times

Servings	2
Marinating Time	30 minutes to overnight

Ingredients and Preparation

Ingredients	Measures
Chicken breast halves	2 (5-ounce)
Lemon juice	¼ cup
Olive oil	2 tablespoons
Garlic clove, minced	1
Parsley, chopped (or 2 teaspoons dried)	2 tablespoons
Salt	¼ teaspoon
Dash of black pepper
Italian bread (eg, ciabatta)	4 slices
Medium tomato	1
Mozzarella (preferably fresh), sliced	3 ounces
Baby spinach	¼ cup

Directions
Combine chicken, lemon juice, olive oil, garlic, parsley, salt, and pepper in a resealable plastic bag. Marinate for 2 hours to overnight.
Place chicken on grill or indoor grill pan coated with cooking spray. Grill over medium heat for 5-6 minutes on each side, or until cooked through. Remove chicken and reduce the grill to a low setting.
Create 2 sandwiches with the chicken breast, tomato, mozzarella, and spinach. Place the sandwiches onto the grill. Place a flat weight over each sandwich, such as a plate with a canned food item on top of it. Grill for 2-3 minutes on each side, or until the bread is toasted and the cheese melts.

Exchanges
4 very lean meats; 2 starches; 1.5 medium fat substitutes; 1 fat; 1 vegetable

Side Suggestions: Spinach-vegetable Salad
Top baby spinach with sliced tomato, shredded carrots, sliced red onion, fresh mozzarella, and balsamic vinaigrette.

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