from "Barefoot Contessa At Home"
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35-40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
Meanwhile, place the pancetta on another sheet pan in a single-layer. Roast for 10-15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the dressing if not using it immediately.)
Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5-7 minutes; cool slightly. Spread the cut sides of each piece with the dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 890 | ||
Calories from Fat: 557 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.9g | 83 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 18.5g | ||
Cholesterol 89.5mg | 28 % | |
Sodium 1827.4mg | 63 % | |
Potassium 600.5mg | 16 % | |
Total Carbohydrate 54.4g | 16 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 51.6g | ||
Protein 30.6g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 890
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