Score a home run with these super-healthy sandwiches. These sliders have half the fat of restaurant versions.
2 skinless, boneless chicken breast halves
Salt and pepper
Vegetable cooking spray
4 slices white cheddar cheese
4 mini rolls
4 slices cucumber
4 baby spinach leaves
Reduced-fat raspberry vinaigrette
1. Using a mallet or a rolling pin, flatten chicken breast halves to about 1/4- to 1/2-inch thick. Season both sides with salt and pepper and cut each in half crosswise so that you have four pieces.
2. Lightly coat a grill pan with cooking spray and heat on medium-high. Grill roll halves, cut sides down, for 1 to 2 minutes or until toasted; set aside. Add chicken and cook for 8 to 10 minutes, turning once. Remove chicken from pan and top with a cheese slice.
3. Meanwhile, use a cookie cutter to make star-shaped cucumbers. Secure the stars to tops of the rolls with a pick. Then place a piece of chicken and a spinach leaf inside of each roll. Pour vinaigrette into a dish so that your kids can spoon on their own dressing.
Makes 4 servings.
Nutrition per serving: 273 calories; 23g protein; 10g fat; (4g saturated fat); 22g carbohydrate; 1g fiber; 154mg calcium; 2mg iron; 448mg sodium.
*Recipe and image courtesy of Parents Magazine Quick & Easy Kid-Friendly Meals.*