1 tablespoon basil pesto
3 tablespoons light mayonnaise
1/3 cup Light Italian dressing
3/4 pound chicken cutlets
1/4 teaspoon pepper
1 teaspoon olive oil
4 whole wheat Hamburger rolls, ciabatta or favorite bread
12 large basil leaves
4 (1 ounce) sliced Provolone cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
DirectionsPour dressing in a bag. Place chicken in bag and shake to coat. Let stand for 10 minutes.
Combine pesto and mayonnaise in a small bowl, stirring to blend; set aside.
Remove chicken from dressing and sprinkle with pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Open rolls and place on baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over each side of rolls. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and place cheese on top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange roasted bell peppers and tomato over cheese, and cover with top half of bread. Serve immediately.
Yield: 4 servings 400 calories, 13g Fat