Micro chicken sandwich

Yield: 1 servings

Measure Ingredient
½ \N 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
¼ teaspoon Capers
1 pinch Of salt
\N \N 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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