Balsamic Grilled Chicken Finger Sandwiches with Sundried Tom

prep time:: 0 min

Serving size: 20

ingredients

2 1/2 lbs boneless skinless chicken breasts -- about 5 medium sized
1 C balsamic vinegar
1/4 C extra-virgin olive oil
2 cloves garlic -- minced
Salt
Pepper
5 whole wheat pita bread
1 C sundried tomatoes -- soaked for 15 minute
8 oz creamy goat cheese
1/4 C light sour cream
2 tbsp fresh oregano leaves -- chopped
2 tbsp fresh basil leaves -- chopped
2 tbsp fresh thyme leaves -- chopped
2 romaine lettuce leaves -- torn

directions

Lightly pound the chicken breasts to same thickness. Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.

Preheat the grill. Preheat oven to 350 degrees.

Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.

Cut each pita into quarters. Place on cookie sheet and lightly toast in oven, about 5 minutes.

In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.

Slice each chicken breast half into quarters. You should have 20 pieces that are each approximately 2 ounces. Spread the sundried tomato goat cheese spread between each pita quarter. Top the spread with a piece of lettuce, then chicken. Serve at room temperature.

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Per Serving (excluding unknown items): 190 Calories; 8g Fat (37.4% calories from fat); 19g Protein; 12g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Source: Cherrie Blair