02-22-2005, 10:20 PM
Chicke Pesto Sandwich
Ingredients
1 recipe or 6 Servings (5.17 mg) [ul] [li]3 chicken half breasts, grilled (230.1 mg) [li]3 ounces Alpine Lace Low Sodium Swiss cheese (105 mg) [li]TO TASTE:
Add 1 slice onion (trace), 1 slice tomato (1 mg), 1 leaf lettuce, your choice (trace)
Grill or broil the chicken on a non stick pan. If oil is needed, use a light spritz of olive oil from a spray can.
Lightly toast the opened buns, melt the cheese on either the grilled chicken or on the top bun.
Butterfly the half breast after cooking, and lay one half of that on a sandwich bun (you may either melt the cheese on the chicken or on the bun as suggested above).
Spread the pesto generously across the bottom bun. [/li] [li]
PESTO RECIPE[/li] [li]1/3 cup unsalted pignolia pine nuts, lightly toasted in an oven at 350o F. (1.795mg) [li]1 cup fresh basil leaves (1.696mg) [li]3 medium garlic cloves (1.02mg) [li]1/3 cup extra virgin (light) olive oil (trace) [li]pinch tarragon to taste (.1 mg) Add to Tastes the Following: 1 slice onion (trace) 1 leaf lettuce, your choice (trace) 1 slice tomato (1 mg)
Directions
Place all ingredients in a food processor and blend to make a coarse paste. Season with pepper, add the pinch of tarragon (to taste).
To store, cover paste with a little additional olive oil, cover and refrigerate but not longer than 24 hours.
The pesto will quickly begin to turn brown after that. [/li] [li]
Bring together and serve hot or warm. [/li] [li]Makes 6 Sandwiches
Nutritional Information
Sodium Per Recipe: 441.7 mg
Sodium Per Sandwich: 73.6 mg
Calories: 497.1
Protein: 26.1 g
Carbohydrate: 42.2 g
Dietary Fiber: 2.328 g
Total Sugars: 4.992 g
Total Fat: 25.4 g
Saturated Fat: 5.471 g
Monounsat Fat: 14 g
Polyunsat Fat: 3.476 g
Cholesterol: 61.9 mg
Calcium: 76 mg
Potassium: 318.2 mg
Sodium: 73.6 mg
Vitamin K: 8.026 mcg [/li][/url][/ul]
Ingredients
1 recipe or 6 Servings (5.17 mg) [ul] [li]3 chicken half breasts, grilled (230.1 mg) [li]3 ounces Alpine Lace Low Sodium Swiss cheese (105 mg) [li]TO TASTE:
Add 1 slice onion (trace), 1 slice tomato (1 mg), 1 leaf lettuce, your choice (trace)
Grill or broil the chicken on a non stick pan. If oil is needed, use a light spritz of olive oil from a spray can.
Lightly toast the opened buns, melt the cheese on either the grilled chicken or on the top bun.
Butterfly the half breast after cooking, and lay one half of that on a sandwich bun (you may either melt the cheese on the chicken or on the bun as suggested above).
Spread the pesto generously across the bottom bun. [/li] [li]
PESTO RECIPE[/li] [li]1/3 cup unsalted pignolia pine nuts, lightly toasted in an oven at 350o F. (1.795mg) [li]1 cup fresh basil leaves (1.696mg) [li]3 medium garlic cloves (1.02mg) [li]1/3 cup extra virgin (light) olive oil (trace) [li]pinch tarragon to taste (.1 mg) Add to Tastes the Following: 1 slice onion (trace) 1 leaf lettuce, your choice (trace) 1 slice tomato (1 mg)
Directions
Place all ingredients in a food processor and blend to make a coarse paste. Season with pepper, add the pinch of tarragon (to taste).
To store, cover paste with a little additional olive oil, cover and refrigerate but not longer than 24 hours.
The pesto will quickly begin to turn brown after that. [/li] [li]
Bring together and serve hot or warm. [/li] [li]Makes 6 Sandwiches
Nutritional Information
Sodium Per Recipe: 441.7 mg
Sodium Per Sandwich: 73.6 mg
Calories: 497.1
Protein: 26.1 g
Carbohydrate: 42.2 g
Dietary Fiber: 2.328 g
Total Sugars: 4.992 g
Total Fat: 25.4 g
Saturated Fat: 5.471 g
Monounsat Fat: 14 g
Polyunsat Fat: 3.476 g
Cholesterol: 61.9 mg
Calcium: 76 mg
Potassium: 318.2 mg
Sodium: 73.6 mg
Vitamin K: 8.026 mcg [/li][/url][/ul]