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Name: Chicken Arugula And Red Bell Pepper Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 Skinless boneless chicken; 3 T Low fat mayonaise; 4 t Dijon mustard; 3 T Nonfat plain yogurt; 1 t olive oil; 6 5-6" long baguettes; 1/2 c Fresh arugula; 2 lg Bunches fresh arugula

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INGREDIENTS

4 Skinless boneless chicken
3 T Low fat mayonaise
4 t Dijon mustard
3 T Nonfat plain yogurt
1 t olive oil
6 5-6" long baguettes
1/2 c Fresh arugula
2 lg Bunches fresh arugula

Servings

INSTRUCTIONS

Mix first three ingredients in a small bowl. Mix in chopped arugula. Season arugula mayonaise generously with ground pepper. (Can be made 1 day ahead. Cover and chill) Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10min. Peel and seed peppers. Cut into 1/2" wide strips. Sprinkle chicken with salt and pepper. Heat large non stick skillet over medium-high heat. Brush skillet with 1t oil. Add chicken, saute until just cooked through about 4 min per side. Transfer to plate; cool and cut into diagonal slices. Spread generously 2t arugula mayo on each side of the bread. Cover bottom of bread pieces generously with arugula. Top with sliced chicken dividing equally. Top with bell pepper strips and generous amount of arugula. Cover with bread tops. Posted to MM-Recipes Digest by TikalMe@PowerOnline.net on Jul 13, 1999

NOTES

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Chicken Arugula And Red Bell Pepper Sandwiches

4 Skinless boneless chicken
3 T Low fat mayonaise
4 t Dijon mustard
3 T Nonfat plain yogurt
1 t olive oil
6 5-6" long baguettes
1/2 c Fresh arugula
2 lg Bunches fresh arugula

Mix first three ingredients in a small bowl. Mix in chopped arugula.  Season arugula mayonaise generously with ground pepper. (Can be made        1    day ahead. Cover and chill) Char peppers over gas flame or  in broiler until blackened on all sides. Place in bag and let stand  10min. Peel and seed  peppers. Cut into 1/2" wide strips. Sprinkle  chicken with salt and pepper. Heat large non stick skillet over  medium-high heat. Brush skillet with 1t oil. Add chicken, saute until  just cooked through about 4 min per side. Transfer to plate; cool and  cut into diagonal slices. Spread generously 2t arugula mayo on each  side of the bread. Cover bottom of bread pieces generously with  arugula. Top with sliced chicken dividing equally. Top with  bell  pepper strips and generous amount of arugula. Cover with bread tops.    Posted to MM-Recipes Digest  by TikalMe@PowerOnline.net on Jul 13,  1999

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 6 Servings

Calories: 542
Calories from Fat: 142 (26%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 3.5g
Cholesterol 307.1mg		94 %
Sodium 338.3mg		12 %
Potassium 1010.7mg		27 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 93.9g		134 %
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.

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Calories per serving: 542

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