Chicken and Roquefort Sandwiches​

Chicken and Roquefort Sandwiches​

Chicken and Roquefort Sandwiches​

00:25
00:15
00:10

cal Calories 342kcal

fat Total Fat 10g

sat fat Saturated Fat 4g

High chol Cholesterol 67mg

High sodium Sodium 587mg

carbs Total Carbohydrate 35g

Serving size 213g Calories from fat 89kcal Fiber 2g Protein 27g Sugar 3g
4 servings

Ingredients

  • 1/2 cup (about 3 ounces) tub whipped cream cheese
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 2 tablespoons finely chopped celery
  • 1 1/2 teaspoons chopped fresh chives
  • 2 teaspoons olive oil
  • 2 (6-ounce) skinless, boneless chicken breasts
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon salt
  • 1 (8-ounce) baguette
  • 2 small heirloom tomatoes, thinly sliced (about 8 ounces)
  • 1/2 cup baby arugula leaves

Directions

  1. Combine first 4 ingredients in a bowl.
  2. Heat oil in a nonstick skillet over medium-high heat. Sprinkle chicken with pepper. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Remove from heat; let stand 5 minutes. Cut lengthwise into 1/3-inch-thick strips. Sprinkle evenly with 1/8 teaspoon salt.
  3. Cut baguette in half lengthwise. Spread cheese mixture over cut sides of baguette. Arrange chicken, tomato slices, and arugula evenly over bottom half of baguette; cover with top half. Cut crosswise into 4 equal pieces.

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