Light Style Caribbean Chicken Sandwiches
INGREDIENTS
- 1 tsp. Caribbean jerk seasoning
- 4 (4 oz.) skinless, boneless chicken breast halves
- 4 slices Sargento® Deli Style Sliced Reduced Fat Medium Cheddar Cheese, diagonally halved
- 2 Tbsp. mango chutney
- 1 Tbsp. spicy brown or whole grain mustard
- 1 Tbsp. reduced fat mayonnaise
- 2 cups packaged coleslaw mix (shredded cabbage and carrots)
- 1/4 cup chopped cilantro (optional)
- 2 (5 to 6-inch) multi-grain or whole wheat pita pocket bread, cut in half
DIRECTIONS
- 1
Prepare grill or heat a nonstick ridged grill pan over medium heat. Sprinkle seasonings over chicken; coat chicken with cooking spray. Grill on a covered grill or cook in grill pan 4 to 5 minutes per side or until chicken is cooked through. Arrange cheese over chicken; continue cooking 30 seconds or until cheese is slightly melted.
- 2
Meanwhile, combine chutney, mustard and mayonnaise in a small bowl. Add coleslaw mix and, if desired, cilantro; toss until well coated. Fill each bread half with 1/2 cup coleslaw and one chicken breast half. Cut sandwiches in half if desired.
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Yield: Serves: 4
HELPFUL HINTS
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 333
Total Fat 10.0g
Saturated Fat 3.7g
Trans Fat 2.6g
Polyunsaturated Fat 1.4g
Cholesterol 93g
Sodium 522g
Carbohydrates 23g
Protein 38g
Dietary Fiber 3g
Vitamin A 88g
Vitamin C 6g
Calcium 204g
Iron 2g
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