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4 boneless skinless chicken breast halves (about 1 1/4 pounds)
3 cups romaine lettuce (from 10 ounce bag)
2 tablespoons grated Parmesan cheese
1/2 cup creamy caesar dressing
1 round focaccia bread (12 inches in diameter)
Heat 12-inch nonstick skillet over medium-high heat. Cook chicken in skillet 12 to 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Toss romaine, cheese and 1/4 cup of the dressing.
Cut focaccia horizontally in half; cut into 4 wedges. Spread remaining 1/4 cup dressing over cut sides of focaccia. Place one-fourth of the romaine mixture and chicken breast half on bottom wedges. Top with top wedges.
1 SERVING: Calories 715 (Calories from Fat 280); Fat 31g (Saturated 5g); Cholesterol 90mg; Sodium 1670mg; Carbohydrate 71g (Dietary Fiber 3g); Protein 41g
% DAILY VALUE: Vitamin A 6%; Vitamin C 8%; Calcium 6%; Iron 32%
DIET EXCHANGES: 4 Starch, 3 Lean Meat, 2 Vegetable, 4 Fat
Tip:
Serve a cold pasta or vegetable salad from the deli with these snazzy sandwiches.
3 cups romaine lettuce (from 10 ounce bag)
2 tablespoons grated Parmesan cheese
1/2 cup creamy caesar dressing
1 round focaccia bread (12 inches in diameter)
Heat 12-inch nonstick skillet over medium-high heat. Cook chicken in skillet 12 to 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Toss romaine, cheese and 1/4 cup of the dressing.
Cut focaccia horizontally in half; cut into 4 wedges. Spread remaining 1/4 cup dressing over cut sides of focaccia. Place one-fourth of the romaine mixture and chicken breast half on bottom wedges. Top with top wedges.
1 SERVING: Calories 715 (Calories from Fat 280); Fat 31g (Saturated 5g); Cholesterol 90mg; Sodium 1670mg; Carbohydrate 71g (Dietary Fiber 3g); Protein 41g
% DAILY VALUE: Vitamin A 6%; Vitamin C 8%; Calcium 6%; Iron 32%
DIET EXCHANGES: 4 Starch, 3 Lean Meat, 2 Vegetable, 4 Fat
Tip:
Serve a cold pasta or vegetable salad from the deli with these snazzy sandwiches.
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