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Chicken Sandwich on Sourdough with Arugula, Tomato and Cheese
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20 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
(?)
Has gluten from:
sourdough bread
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
sourdough bread
parmesan cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
8
slices
can use any bread desired.
 
2
whole
boneless, skinless. ~1-1.5 lbs.
 
2
cups
halved or quartered, depending on size.
 
1/4
cups
 
2
cups
 
1
whole
seeded and sliced.
 
1
cup
shaved.
 
1/2
cups
 
 
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PREPARATION
Preparing the Chicken
1.
Preheat oven to 375 F.
2.
Coat the bottom of a baking dish with olive oil so chicken does not stick.
3.
Place chicken in the baking dish and cook in the preheated oven for 15 minutes, or until no longer pink inside. Cut into 4 equal parts for the 4 sandwiches and set aside.
Preparing the Tomato Mixture
4.
Slice the cherry tomatoes in half or quarters, depending on their size. Place in a small bowl.
5.
Add peanuts to the tomatoes.
6.
Add the arugula and olive oil and mix well.
Assembling the Sandwich
7.
Toast the 8 slices of bread to desired crispness.
8.
Place a spoonful or two of the tomato mixture on one side of the bread.
9.
Add chicken to the top of the tomato mixture and top with parmesan shavings.
10.
Can serve open faced or top with another slice of bread.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 709
Protein 39.8 g
Carbohydrates 41.5 g
Iron 2.71 mg
Fiber 5.92 g
Calcium 58.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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