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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the roasted bell pepper coarsely. | 2. In a blender or food processor, combine the roasted pepper, shallot, walnuts, 1 tablespoon of the vinegar, the mustard, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. | 3. Pulse a few times to puree and set aside. | 4. In a large, nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium-high heat. | 5. Season the chicken breasts with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. | 6. Add the chicken to the pan and cook, turning once, until lightly browned on both sides and no longer pink on the inside (170 F if using a food thermometer), 3 to 4 minutes on each side. | 7. Transfer to a cutting board and let cool. | 8. Thinly slice the chicken lengthwise into strips. | 9. In the same frying pan, heat the remaining 1 1/2 tablespoons olive oil over medium-high heat. | 10. Add the mushrooms and saute, turning frequently, until well browned, 7 to 9 minutes. | 11. Remove from the heat and drizzle with the remaining 1 1/2 teaspoons balsamic vinegar. | 12. Using a serrated knife, split the baguette sections in half lengthwise. | 13. Spread about 1 tablespoon red pepper mixture on both halves of each baguette section. | 14. To assemble a sandwich, place 1 mushroom half on the bottom half of a baguette section. | 15. Top with 1/4 of the chicken, a lettuce leaf, and 1 or 2 tomato slices. | 16. Close the sandwich with the top half of the baguette section, and slice in half. | 17. Repeat to make 3 more sandwiches, and then serve. | 18. If making ahead, omit the red pepper mixture, wrap the sandwiches in plastic wrap and refrigerate. | 19. Spread the red pepper mixture on the baguettes just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1		roasted seeded	-	-	-	-
shallot	1		chopped	115.2	26.88	4.0	0.16
walnut	1 1/2	1/2	chopped	2890.68	0.0	0.0	327.0
balsamic vinegar	1 1/2	1/2		21.12	4.0872	0.1176	0.0
dijon mustard	1	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
black pepper	1/8	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
extra virgin olive oil	2	tablespoons		-	-	-	-
chicken breast	3/4	lb	boneless skinless	585.1349	0.0	70.9306	31.468000000000004
portabella mushroom	2		stemmed brushed halved	-	-	-	-
baguette	1		cut	77.43	14.1172	3.1088	0.9396
butter lettuce leaf	4			-	-	-	-
tomato	1		sliced	40.2099	8.6898	1.9658	0.4468

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