1/1 Photo of Chicken Breast With Roasted Red Peppers, Mozzarella and Pesto
From fitnessmagazine.com. Not an ordinary chicken sandwich!!
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- 1Fill a large pot about two-thirds full of water. Bring to a gentle simmer and add thyme, rosemary, salt and pepper. Place the chicken in the poaching liquid and simmer until cooked through. Let the chicken cool in the liquid, then remove and slice about 1/4-inch thick. Brush chicken slices with olive oil and top with basil leaves.
- 2Place 4 slices of bread on a cutting board. Layer the chicken slices evenly over each; spread with 1 tablespoon pesto. On the remaining 4 pieces of bread, place the roasted red pepper strips and sliced mozzarella. Toast all 8 slices of bread in a toaster oven until the cheese is melted and starting to bubble. Remove and top chicken and pesto bread slices with the bread holding the pepper strips and mozzarella.
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Nutritional Facts for Chicken Breast With Roasted Red Peppers, Mozzarella and Pesto
Serving Size: 1 (829 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 738.4
- Calories from Fat 223
- Total Fat 24.8 g
- Saturated Fat 9.7 g
- Cholesterol 117.5 mg
- Sodium 1838.0 mg
- Total Carbohydrate 75.4 g
- Dietary Fiber 3.6 g
- Sugars 3.8 g
- Protein 52.1 g
The following items or measurements are not included: