Chicken and Kale Panini

Something Extra:
The Healthy Issue 2014

Recipe Theme

Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!


Chicken and Kale Panini

Chicken and Kale Panini
1-1/4 cups shredded rotisserie chicken breast
1/3 cup Bella Sun Luci Sun Dried Tomato Bruschetta
8 (1/2 -inch thick) slices Nob Hill Trading Co. Whole Grain European Bread (in our Bakery), cut on the diagonal to make larger slices
1/2 cup thinly sliced kale
6 balls ciliegine cheese (fresh mozzarella, in our Deli), torn into pieces
Olive oil cooking spray

Prep: 15 minutes, Cook: 8 to 13 minutes, Serves: 4

1. Heat chicken and bruschetta in a small skillet until very hot, adding a little water to the skillet to thin bruschetta if necessary. Pile on top of half the bread slices and top with kale and cheese. Close sandwiches.

2. Coat both sides of sandwiches with olive oil spray and cook for 5 minutes in a hot panini press or for 5 minutes on each side in a medium skillet, pressing sandwiches down with a plate or skillet while cooking.

Nutritional Information:
372 calories, 27 g protein, 17 g total fat (6 g sat.), 27 g carbohydrate,
4 g fiber, 0 g sugar, 71 mg cholesterol, 323 mg sodium, 9 points


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