Fresh basil, Brie are keepers f'sure
| • | All-American pies |
By Elaine Magee
| |||
 |
|
||
Q. We were at a French cafe this summer and had a wonderful sandwich on a croissant with fried chicken breast and fresh basil and a blanket of Brie cheese. I wanted you to put together a lighter rendition that I could try at home. Thanks so much!
A. You are speaking my language with two of my favorite ingredients: fresh basil and Brie. And as much as I love croissants, they are just too high in fat to serve as the bread for a sandwich. A whole-grain focaccia or bun will work well if you can find them at your markets. By spreading a touch of olive tapenade on one side, we add flavor and wet the bread slightly.
Obviously we are keeping the fresh basil, which adds flavor, color and nutrients but are switching to a grilled, skinless chicken breast instead of fried. I've found reduced-fat Brie at some markets, but regular Brie will work too — and instead of a blanket of Brie, use about half as much.
The original recipe contains around 680 calories, 38 grams fat, 20 grams saturated fat, and 188 milligrams cholesterol per sandwich.
FRENCH CAFE AU POULET SANDWICH
If you haven't already grilled the chicken breasts, start preheating a grill (such as the George Foreman Grill). While it is preheating, pound the raw chicken breasts with meat mallet (if thick) to about 1/2-inch thick. Coat both sides of the chicken breasts with olive oil or canola oil cooking spray and sprinkle a salt-free herb blend over both sides, if desired. Place two seasoned breasts on preheated grill and cook for about 8 to 10 minutes or until grill marks are apparent and chicken is cooked throughout.
Spread the bottom piece of each serving of bread with a tablespoon of tapenade. Top each with the hot chicken breast. Place thin Brie slices evenly on top of the chicken and set briefly under the broiler if desired to melt the Brie.
Top the Brie with fresh basil leaves and the top half of the bread and serve.
Makes 2 sandwiches.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
