First you marinate the chicken with the ingredients mentioned before, you can do it over night or simply as the first step for this recipe. Grill the chicken adding marinade while cooking. Put aside.
Place the vegetables and garlic on cooking tray, add olive oil, Italian herbs, salt and pepper and bake till roasted (20-40 min). Depending on how roasted you want them.
For the spinach-provolone dip:
Melt the butter, add the chayote and cook for about 3 minutes. Add the spinach and cook until it has reduced most it's volume. Add the flour and mix well, add the wine to deglaze, mix well and add the milk. Cook on slow fire and add the cheese, nutmeg, salt, pepper and whatever other condiment you may like. Liquefy the mix and cook until desired consistence (about 5 min). We are looking for a dipping consistency.
Now we have everything ready for the baguette:
Spread philly cheese on the bottom part baguette, place the chicken, on top the roasted vegetables and to finish put a large amount of spinach-provolone dip. Lastly toast the baguette lightly.
Serve with curly fries, potato wedges or a salad.
You can add Gouda cheese on top of the vegetables if you want it cheesier.
You can spread minced chipotle chilli on the top part of the baguette if you want to spice it up
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (459g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 468 (76%)|
|Amt Per Serving||% DV|
|Total Fat 51.9g||69 %|
|Saturated Fat 29.7g||148 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 159.6mg||49 %|
|Sodium 774.9mg||27 %|
|Potassium 791.1mg||21 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 22.3g|
|Protein 13.5g||19 %|
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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: 616
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