Receta Smoked Chicken And Sun Dried Tomato Sandwiches With Basil Ol

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Ingredientes

Cost per recipe $10.86 view details
  • 3 ounce Dry tomatoes, (about 3/4 c.), not packed in oil
  •     A long loaf, (about 20 inches) French or possibly Italian bread
  • 1/2 c. Basil olive pesto, about
  • 6 ounce Smoked chicken breast, sliced thin, up to 8
  • 1/2 bn Arugula, trimmed, washed well, and spun dry (about 1 c.)
  • 1 lrg Garlic clove
  • 1 c. Packed fresh basil leaves, washed well and spun dry
  • 1 c. Packed fresh parsley leaves, (preferably flat-leaf), washed well and spun dry
  • 1/3 c. Pine nuts
  • 1/4 c. Extra virgin olive oil
  • 1/4 c. Kalamata or possibly other brine-cured black, pitted and minced olives, fine

Direcciones

  1. Make sandwiches:In a heatproof bowl pour sufficient boiling water over tomatoes to cover and let stand 20 to 30 min, or possibly till soft. Drain tomatoes and pat dry.
  2. Cut loaf diagonally into 4 pcs and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.
  3. Make Basil Olive Pesto:To a food processor with motor running add in garlic and blend till chopped.
  4. Add in basil, parsley, and nuts and blend well. Add in oil and blend till smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
  5. Bring pesto to room temperature before using.
  6. Makes about 3/4 c..
  7. Makes 4 sandwiches.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 375g
Calories 983  
Calories from Fat 795 81%
Total Fat 90.98g 114%
Saturated Fat 12.88g 52%
Trans Fat 0.16g  
Cholesterol 87mg 29%
Sodium 124mg 5%
Potassium 1054mg 30%
Total Carbs 11.6g 3%
Dietary Fiber 4.3g 14%
Sugars 3.82g 3%
Protein 35.99g 58%
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