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Antipasto Chicken Sandwich

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.5185
Energy (kCal)337.1733
Carbohydrates (g)7.6305
Total fats (g)21.1657
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread bottom half of focaccia with olive paste. | 2. Arrange chicken on top of paste. | 3. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. | 4. Sprinkle with cheese. | 5. Top with top half of focaccia; press gently. | 6. Heat a large nonstick skillet over medium heat. Add sandwich to pan. | 7. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. | 8. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). | 9. Cut into 4 wedges. | 10. Serve with pepperoncini (optional). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    focaccia bread 1 round cut 50.4333 0.0 11.22 0.2833
    ruth reichl tapenade super elegant 4 -6 tablespoons 50.4333 0.0 11.22 0.2833
    chicken breast 2 cups cooked boneless skinless shredded - - - -
    artichoke heart 1/2 cup drained marinated chopped 50.4333 0.0 11.22 0.2833
    sun tomato oil 1/2 cup sun-dried chopped drained packed 50.4333 0.0 11.22 0.2833
    red pepper 1/2 cup bottled roasted chopped 30.0 6.6075 1.4025 0.33
    prosciutto 2 ounces sliced 50.4333 0.0 11.22 0.2833
    fontina cheese 1/2 cup shredded 256.74 1.023 16.896 20.5524
    pepperoncini pepper 4 -8 50.4333 0.0 11.22 0.2833

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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