2 skinned, (4-ounce) boned chicken br, east halves
1 tbsp fresh lemon juice, divided
2 tsp low-sodium soy sauce
1 cooking spray
3 tbsp light mayonnaise
2 tbsp grated parmesan cheese
1 tsp dijon mustard
1/2 tsp anchovy paste
1/2 tsp bottled minced garlic
1/8 tsp pepper
4 slice (1.2-ounce) whole-grain bread
2 romaine lettuce leaves
4 slice (1/4-inch-thick) tomato
Directions
1. Preheat broiler.
2. Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large
zip-top plastic bag; seal and marinate in refrigerator for 10 minutes,
turning bag once. Remove chicken from bag. Place chicken on a broiler
pan coated with cooking spray; broil 6 minutes on each side or until
done. Cool; shred chicken with 2 forks.
3. Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5
ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture
over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato
slices, and 1 bread slice. Store sandwiches in small zip-top bags in
refrigerator. Yield: 2 sandwiches.
CALORIES 366 (28% from fat); FAT 11.4g (sat 3.1g, mono 1.2g, poly
3.7g); PROTEIN 30g; CARB 37.3g; FIBER 3g; CHOL 63mg; IRON 2.4mg;
SODIUM 1,054mg; CALC 155mg
Reprinted From Cooking Light Magazine Website:
http://www.pathfinder.com/@@XiujOAYAB*DCvcaP/cl/food/focus/latest.html
Servings: 2 sandwiches
Caesar Chicken-Salad Sandwiches Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad; Sandwich
The History of Recipes
Written recipes as an idea can be tracked far back into the far past, in fact as far into history as early Egypt, and maybe further still. Having said that, generally, these old cook books were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he describes how the Roman cooks were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens such as basil, rue and parsley. Continuing our culinary historical journey, we find some interesting books which appeared in the 14th Century ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of meals cooked for the rich people of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including parsley and basil. These new foods and spices caused an eruption in manuscripts on cookery, most of which are now in private libraries. When we get to the twentieth century, cookbooks were greatly in demand mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Caesar Chicken Salad Sandwiches recipe.
