Fig-and-Brie Chicken Panini
Root Vegetable Chips
Ingredients
- 1¼ lb chicken cutlets
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1½ (5-oz) pkg spreadable Brie cheese (such as Alouette)
- 12 (1-oz) slices seeded whole-grain bakery bread
- ¼ cup fig jam (such as Stonewall Kitchen)
- 3 cups baby spinach
- 1 Granny Smith apple, cored and thinly sliced
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil over medium-high heat 3 minutes per side or until done.
- Spread about 2 tsp cheese over each bread slice. Spread jam evenly over 6 bread slices; top with spinach, apple and chicken. Cover with remaining bread slices, cheese side down.
- Lightly coat outside of each sandwich with cooking spray. Return skillet to medium heat. Cook sandwiches in skillet (or a preheated panini press), pressing sandwiches down, 3 minutes per side or until toasted.
Side Dish Ingredients
- 1 (6.8-oz) pkg root vegetable chips (such as Terra)
Side Dish Instructions
- Serve chips with panini.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
425
|
170
|
595
|
| Fat (g) | 16 | 10 | 26 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 32 | 1 | 33 |
| Carb (g) | 38 | 18 | 56 |
| Fiber (g) | 6 | 0 | 6 |
| Sodium (mg) | 747 | 57 | 804 |
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