Shredded Chicken Sandwich with Jalapeño Jack Cheese
Cooking Oil Spray
skinless, boneless, thinly sliced
Red Bell Pepper
Whole-Wheat English Muffins
Jalapeño Jack Cheese
In a medium non-stick skillet, on medium-low heat, evenly spray cooking oil for 2 seconds and add chicken, garlic paste and ginger paste and cook for 7 to10 minutes. Keep stirring until the chicken starts to shred.
Once the chicken is cooked, remove from heat and let it cool on a plate.
In a small bowl, combine all vegetables and mix well.
In a separate bowl, mix sour cream and cream cheese. Spread a thin layer of this mixture on the muffin; add shredded chicken and vegetables to the muffin and sprinkle with cheese.
In a large non-stick skillet, or using a Panini maker, over low heat, evenly spray cooking oil for 2 seconds. Place the sandwhich muffins on the skillet (or in the Panini maker) and spray cooking oil for another 2 seconds on top of the muffin sandwhiches. Heat for 2 to 3 minutes until the muffin is crispy on the outside and the cheese has melted on the inside. Enjoy!
Serving Size: 1 Sandwich (130g), Servings: 4, Amount Per Serving: Calories 220, Fat Calories 35, Total Fat 4g (6% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 410mg (17% DV), Total Carbohydrates 28g (9% DV), Fiber 4g (16% DV), Sugars 5g, Protein 20g, Vitamin A (25% DV), Vitamin C (50% DV), Calcium (20% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.