Grilled Fuji-n-chick 'wich

Contributed by Cathy Lind

One 4 ounce raw boneless, skinless lean chicken breast cutlet
Dash each salt and pepper
1/2 cup peeled and thinly sliced Fuji apple
1/4 cup thinly sliced onion
2 dashes ground sage
2 dashes garlic powder
2 slices light bread
1 wedge The Laughing Cow Light Creamy Swiss Cheese, room temperature
1 tsp light whipped butter or light buttery spread, room temperature, divided

Bring a skillet sprayed with nonstick spray to medium high heat on the stove.  Add chicken, season with salt and pepper, and cook for 4 minutes on one side.

Flip chicken in the skillet.  Add apple and onion, and sprinkle with sage and garlic powder.  Cook until apple and onion have softened and chicken is cooked through, about 4 minutes.  Remove from heat.

Once chicken is cool enough to handle, thinly slice and set aside with the apple-onion mixture.

Lay bread slices flat and evenly spread the upward facing sides with cheese.  Evenly top one slice with chicken and apple-onion mixture.  Place the other bread slice on top with cheese-covered side down.  Press gently to seal.

Spread 1/2 tsp butter on the upward facing bread slice.  Set aside.

Remove skillet from heat, re-spray, and place back on the stove.  Place sandwich in the skillet with the buttered side down.  Spread remaining 1/2 tsp butter on the upward-facing bread slice.

Bring skillet to medium heat.  Cook sandwich until hot and toasty, 1 to 2 minutes per side, flipping it gently.

Allow to cool slightly.  Then cut it in half, if you like.

From Hungry Girl 300 from 300
298 calories, 5.5g fat, 659mg sodium, 30g carbs, 6g fiber, 10g sugars, 33g protein