Chicken and Roquefort Sandwiches
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
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
- Combine first 4 ingredients in a bowl.
- 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.
- 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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