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
It is quite feasible to track the history of written cooking instructions way back into history, at least as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient records were just very basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Moving on, we find some books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that we all know today, but rather recipes for the types of meals on the menues of the nobility of the period. During the next few hundred years, the powerful and rich houses strove to serve up the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cook books were greatly in demand mostly as a result of more people being able to read, people having increased spare time and having more money. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Caesar Chicken Salad Sandwiches recipe.
