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Open-faced Chicken & Cheese Sandwiches
(Prep Time: About 30 minutes. Serves 6)

6 chicken breast halves, boneless and skinless
1/3 cup all-purpose flour
2 tablespoons olive oil
6 slices French or Vienna bread, about ½" thick
6 slices reduced fat Swiss Cheese
½ lb. fresh mushrooms, sliced
2/3 cup dry white wine (or chicken broth, low sodium and defatted)
¼ teaspoon black pepper

Preheat oven to 200 F.

Heat the oil in a large skillet. Dredge the chicken in flour, and sauté in oil until browned on both sides. Reduce heat to low, simmer an additional 5 minutes or until juices run clear. Remove the chicken to a platter and keep warm.

Meanwhile, place the bread slices in a single layer in a baking pan. Top each piece with a slice or cheese. Bake until the cheese is melted and bubbly, about 15 minutes.

In the drippings in the skillet, sauté the mushrooms until tender. Add the wine and pepper, stirring to loosen any browned bits. Heat to boiling, and boil for about 1 minute.

To serve: Arrange the bread slices on a platter, top each with a piece of chicken. Spoon the mushroom sauce over all.

Calories
361
Protein (g)
38.2
Cholesterol (mg)
85
Fat (g)
13.1
Carbs (g)
23
Sodium (mg)
299



Calories from:
Fat
32.2%
Carbs
25.5%
Protein
42.4%

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