Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 tb Allpurpose flour
- 2 sm Boneless skinless whole
- ; total), halved and
- ; flattened slightly
- 2 ts Asian sesame oil
- 20 Inches; (about 10 ounces) of
- ; a baguette, cut
- ; crosswise into
- 4 c Shredded Napa cabbage
- 2 c Packed trimmed spinach
- ; dry, and shredded
- 1 Carrot; shredded
- 2 tb Sesame seeds
- 1 lg Egg white
- 1 ts Water
- 1 tb Fresh lemon juice
Preparation
Put flour and sesame seeds on separate sheets of wax paper and in a shallow bowl beat together egg white and water. Season chicken breasts with salt and dip them, 1 at a time, in flour, shaking off excess. Dip chicken in egg white, letting excess drip off, and coating with sesame seeds on 1 side, shaking off excess. Transfer chicken breasts as coated to a plate. In a large nonstick skillet heat 1 teaspoon oil over moderate heat until hot but not smoking and cook chicken, sesameseed sides down, until golden, about 4 minutes. Turn chicken and cook 4 minutes more, or until just cooked through. Add lemon juice to skillet. Turn chicken to coat with juice and cook until juice is almost evaporated, about 1 minute. Transfer chicken to a cutting board and halve lengthwise. Make a horizontal cut through center of each baguette piece with a serrated knife, cutting almost but not all the way through, and spread open. In a bowl toss together cabbage, spinach, carrot, remaining teaspoon oil, and salt to taste. Make sandwiches with slaw, chicken, and bread, pressing together gently. Yield: 4 sandwiches Converted by MC_Buster. Per serving: 155 Calories (kcal); 9g Total Fat; (49% calories from fat); 7g Protein; 13g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9315 Converted by MM_Buster v2.0n.
