Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 7 Green olives, coarsely
- 1 sm Garlic clove, peeled and
- Coarsely chopped
- 2 tb Drained capers
- Grated zest (yellow part of
- Peel) of 1 lemon
- Pinch salt
- To taste
- 2 Skinless, boneless roasted
- Chicken breast halves,
- Thinly sliced
- 4 Round or oblong sandwich
- Rolls, split in halves
- Chopped
- Freshly ground black pepper
- 3 tb Olive oil
- 4 tb Lemon juice
Preparation
1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve. Data per sandwich: Calories.....422 Carbohydrates.....52g Monounsaturated fat.....9g Protein......22g Sodium..........783mg Polyunsaturated fat.....1g Fat..........15g Saturated fat......2g Cholesterol...........37mg Submitted By CHERYL On 20 AUG 1995 162641 -0500 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
