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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO ROAST THE CHICKEN:. | 2. Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours. | 3. Heat oven to 400°F | 4. Remove chicken from marinade (discard marinade) and roast until cooked through -- about 25 minutes. | 5. Thinly slice the chicken breasts; set aside. | 6. TO MAKE THE SANDWICH:. | 7. Split each of the baguettes horizontally using a serrated knife. | 8. Stir the mayonnaise and remaining rosemary together and spread on each slice. | 9. Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes. | 10. Top each sandwich with the remaining slices, cut in half, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		boneless skinless	1560.3596	0.0	189.1482	83.9147
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
olive oil	1/3	cup		636.48	0.0	0.0	72.0
rosemary	3	teaspoons	chopped	2.7510000000000003	0.4347	0.0695	0.1231
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
capocollo salami	3	ounces	sliced	75.65	0.0	16.83	0.425
hot pepper	1	cup	pickled sliced	60.0	14.19	3.0	0.3
fontina cheese	6	ounces	sliced	661.689	2.6366	43.5456	52.9691
french baguette	4			75.65	0.0	16.83	0.425

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