Roasted Chicken & Mushroom Sandwich

Submitted by: Rachael Steenbergh
From a Self magazine special edition, 339 calories per serving w/ 16.5g fat

Serves: 4

Preparation time:
Cooking time:

Ingredients

2 6 oz. boneless, skinless chicken breasts
Paprika
2 tbsp. olive oil
1 pint fresh or reconstituted dried chanterelle mushrooms (or other hard mushroom)
1 tbsp butter
1 tbsp dijon mustard
Juice of 1 lemon
1 whole-wheat baguette
1 tbsp balsalmic vinegar
3 oz. goat cheese
2 heirloom tomatoes, sliced
1/2 small red onion,thinly slices

Method

1. Heat oven to 350. Heat oil in medium, ovenproof saute pan over medium heat.

2. Season chicken with salt, peppe, paprika. Cook until golden, about 3 min., in oil. Turn; add mushrooms to pan and cook, strring, 2-3 mins.

3. Place pan in oven; cook until mushrooms have released their liquid, 10-12 mins.

4. Remove pan from oven and place chicken on cutting board; slice thinly.

5. In pan, add butter, mustard, juice & vinegar to pan; swirl together to create a sauce.

6. Cut bread in half, lengthwise; spread cheese on one half.

7. Layer chicken slices over cheese; spoon mushrooms with sauce over chicken; top with tomato and onion slices. Cover with top half of bread and cut into 4 6" portions.

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