In this delicious grilled cheese recipe, jalapeño popper flavors are stuffed into a toasty chicken sandwich. Serve with a mixed green salad. P.S. Don't toss the jalapeño pickling liquid: use the flavorful brine in place of vinegar in dressings. Source: EatingWell Magazine, May/June 2016

EatingWell Test Kitchen
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Ingredients

Directions

  • Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy saucepan to an even 1/4-inch thickness. Sprinkle both sides with salt and pepper.

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  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink in the middle, 3 to 4 minutes per side. Transfer to a plate.

  • Preheat a panini maker to high.

  • Combine cream cheese and jalapenos in a small bowl. Spread a generous 1 tablespoon of the mixture on each piece of bread. Divide the chicken and tomato among 4 of the pieces and top with the remaining bread. Lightly brush both sides of the sandwiches with the remaining 1 tablespoon oil. Cook 2 sandwiches at a time in the panini maker until crisp, 2 to 3 minutes.

Tips

Equipment: Panini maker

Nutrition Facts

407 calories; 18.1 g total fat; 84 mg cholesterol; 639 mg sodium. 27.3 g carbohydrates; 32.8 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2017
So I made this recipe with half the calories listed. I used low calorie bread (35cals/slice) and I used 1 wedge of laughing cow cheese (30ish calories) per sandwich. I also bough pre-sliced thin chicken. It was a bit expensive but saved me a little time. I also used sun-dried tomatoes instead of fresh. All in all my sandwich was about 200 calories. Read More
Rating: 5 stars
01/06/2017
The jalapenos added just the right kick to this sandwich. Read More