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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


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Equipment: Panini maker

Nutrition Facts

1 sandwich
407 calories; protein 32.8g; carbohydrates 27.3g; dietary fiber 4.2g; sugars 4.5g; fat 18.1g; saturated fat 5.6g; cholesterol 83.6mg; vitamin a iu 635.4IU; vitamin c 6.2mg; folate 37.3mcg; calcium 139.7mg; iron 2.3mg; magnesium 71.5mg; potassium 483.8mg; sodium 638.6mg; thiamin 0.3mg; added sugar 2g.

1 1/2 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat