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 cooking instructions as an idea can be observed back into the far past, in truth as far as the Egyptians, and possibly even further. In practice though, in the main part, these early cookbooks were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts is a series of stone tablets in the Sumerian language which describe 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 anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created a few documents which described recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef informs us how the Roman chefs made use of many aromatic flavours, including a few you will know like basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new tastes prompted an increase in books on cooking, some of which are kept safe in academic collections. When we get to the twentieth century, cooking publications are increasing in popularity due to better eduction, more free time and disposable income. The TV revolution brings us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Caesar Chicken Salad Sandwiches recipe.
