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Has dairy from:
Has meat from:
Not Mediterranean due to:
Not vegan due to:
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This recipe has no customizations.
can use any bread desired.
boneless, skinless. ~1-1.5 lbs.
halved or quartered, depending on size.
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Preheat oven to 375 F.
Coat the bottom of a baking dish with olive oil so chicken does not stick.
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.
Slice the cherry tomatoes in half or quarters, depending on their size. Place in a small bowl.
Add peanuts to the tomatoes.
Add the arugula and olive oil and mix well.
Toast the 8 slices of bread to desired crispness.
Place a spoonful or two of the tomato mixture on one side of the bread.
Add chicken to the top of the tomato mixture and top with parmesan shavings.
Can serve open faced or top with another slice of bread.
This recipe has the following nutrient totals:
Protein 39.8 g
Carbohydrates 41.5 g
Iron 2.71 mg
Fiber 5.92 g
Calcium 58.8 mg
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