Here’s a burger with an Italian touch. Tender, ground white meat chicken patties are generously topped with fragrant, rich pesto sauce and nestled between slices of rustic Italian Ciabatta bread. The traditional pesto is made with a blend of fresh basil, aromatic garlic, toasted pine nuts, premium olive oil, and a sprinkle of Parmesan cheese. This vibrant sauce is readily available in jars at your local supermarket.

The Ciabatta bread, hailing from the Veneto region in Italy, boasts a light, airy texture with large, soft air pockets, perfectly complementing the burger with its delicate crunch. It’s easily found at most grocery stores. For a quick and refreshing side, pair your burger with a simple coleslaw made from ready-to-eat fresh coleslaw mix available in the produce section.

HELPFUL HINTS:

Be sure to look for ground white meat chicken breast.

Any type of thick bread can be used instead of ciabatta bread.

Once the burger is in the skillet, do not move it for 4 minutes to allow it to form a crust.

COUNTDOWN:

Prepare ingredients.

Saute burger.

While burger sautes, make coleslaw.

SHOPPING LIST:

To buy: 3/4 pound ground chicken breast, 1 small container pesto sauce, 1 package ciabatta bread (4 slices needed), 1 can olive oil spray, 1 medium tomato, 1 small head lettuce, 1 bag washed, ready-to-eat coleslaw mix.

Staples: olive oil, salt and black peppercorns.

Recipe by Linda Gassenheimer

3/4 ground chicken breast

4 tablespoons prepared pesto sauce, divided use

Salt and freshly ground black pepper

2 teaspoons olive oil

4 slices ciabatta

Olive oil spray

1 medium sliced tomato

2 lettuce leaves

Add ground chicken to a bowl with 2 tablespoons prepared pesto sauce. Mix well to blend the two together. Add salt and black pepper to taste. Shape into burgers about 4 inches round and 1/2- inch thick. Heat the oil in a nonstick skillet over medium-high heat. Carefully move the burgers into the skillet. A simple way to do this is with a wide metal spatula. Saute burgers for 4 minutes. Do not move the burgers until the 4 minutes are up. Turn the burgers over and saute another 4 minutes. A meat thermometer should read 165 to 170 degrees.

Meanwhile, spray cut sides of ciabatta with olive oil spray and toast in a toaster oven or under the broiler. Place cooked chicken burgers on cut side of 2 breads. Spoon remaining 2 tablespoons pesto sauce on top of each burger. Place 1 tomato slice on top of pesto sauce. Cover the tomato with lettuce leaves. Close with top of roll and serve.

Yield 2 servings.

Per serving: 511 calories (43 percent from fat), 24.4 g fat (3.8 g saturated, 11.4 g monounsaturated), 131 mg cholesterol, 47.9 g protein, 29.2 g carbohydrates, 3.6 g fiber, 655 mg sodium.

Quick Coleslaw

Recipe by Linda Gassenheimer

2 cups washed, ready-to-eat coleslaw mix

1/4 cup reduced fat salad dressing

Add coleslaw mix to a bowl with the dressing. Toss well to combine all ingredients. Divide in half and serve with the burgers.

Yield 2 servings.

Per serving: 41 calories (44 percent from fat), 2.0 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 1.0 g protein, 5.4 g carbohydrates, 1.8 g fiber, 22 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.