Beer Can Chicken
115 MIN
Joan Hylinski
Diane C Bush
L. Young
20Min
SERVES 4
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 394 | ||
| % Daily Value* | ||
| Total Fat 20g | 30% | |
| Saturated Fat 7.5g | 37% | |
| Cholesterol 69mg | 23% | |
| Sodium 602mg | 25% | |
| Total Carbs 26g | 8% | |
|---|---|---|
| Dietary Fiber 3g | % | |
| Sugars 8.5g | ||
| Protein 24g | ||
| Vitamin A 10% | ||
| Vitamin C 3% | ||
| Calcium 25% | ||
| Iron 8.5% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Chicken Reuben Sandwich
| 2 cups | PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts |
| 1 cup | undressed coleslaw blend |
| 1/2 cup | Thousand Island salad dressing |
| 1/4 cup | green onion, finely chopped |
| 1 tbsp | apple cider vinegar |
| 8 slices | rye bread |
| 4 slices | Swiss cheese |
| 2 tbsp | melted butter |
| Kosher pickles (optional) |
Brush melted butter on the outside of the sandwiches. Set a skillet or grill pan over medium heat. Grill the sandwiches, turning occasionally, for 2 to 3 minutes per side or until the bread is browned and cheese is melted.
TIP: Spread a thin layer of mayonnaise on the outside of the sandwiches instead of butter for a delicious coating.
Cut in half and serve with pickles, if desired.
Toss cooked and shredded chicken with the coleslaw, dressing, green onions and vinegar. Divide evenly between 4 slices of bread. Top each portion with a slice of cheese and remaining bread.
TIP: Use low-fat dressing and reduced-fat cheese to save a few calories. Add a few dashes of hot sauce to make this a spicy sandwich.
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