|½||Boneless, skinless chicken breast|
|1 tablespoon||Dry white wine|
|1 tablespoon||Coarsely chopped, roasted red pepper|
|1 tablespoon||Extra virgin olive oil|
|2 teaspoons||Minced fresh parsley|
|1 teaspoon||Balsamic or red wine vinegar|
|½ teaspoon||Fresh thyme leaves|
|1 pinch||Of salt|
|Pepper to taste|
|1 small||Baguette (about 10 inches long), split|
Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988
This recipe gets 30% or less of its calories from fat. This is not a low sodium recipe, however eliminating added salt can greatly reduce sodium content.
Makes 1 serving.
1. Place chicken breast in 9-inch glass pie plate and drizzle wine over top. Cover with plastic wrap, leaving one corner open for vent.
Microcook on HIGH power 2 minutes, turning dish halfway around after 1 minute. Let stand until cool enough to handle.
2. Meanwhile, process remaining ingredients EXCEPT baguette in food processor until blended. Tear chicken into strips and place in small bowl. Add red pepper mixture and stir to combine. Spoon onto split baguette.
Nutrition Information per Tablespoon: 584 calories 37 g protein 66 g carbohydrates 19 g fat (29% of calories) 792 mg sodium 0 mg cholesterol
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