Directions:
- Bring a large pot of water to a boil; add chicken and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, cool and chop.
- Bring a small pot of water to a boil; add the bell pepper and cook until soft, about 10 minutes.
- Combine the bell pepper, chicken, cream, and mayonnaise in a food processor. Blend until mostly smooth. Season with salt and pepper. Spread about half of the mixture on each of two slices of bread and sandwich with the remaining bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 598.63 Kcal (2506 kJ) | ||
| Calories from fat | 284.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.6g | 49% | |
|---|---|---|---|
| Cholesterol | 161.07mg | 54% | |
| Sodium | 1208.55mg | 50% | |
| Potassium | 780.33mg | 17% | |
| Total Carbs | 26.62g | 9% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 53.79g | 108% | |
| Vitamin C | 29.7mg | 49% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.4mg | 85% | |
| Calcium | 401mg | 40% | |
| Amount Per 100 g | |||
| Calories | 164.46 Kcal (689 kJ) | ||
| Calories from fat | 78.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 49% | |
|---|---|---|---|
| Cholesterol | 44.25mg | 54% | |
| Sodium | 332.02mg | 50% | |
| Potassium | 214.38mg | 17% | |
| Total Carbs | 7.31g | 9% | |
| Sugars | 1.23g | 18% | |
| Dietary Fiber | 1.49g | 22% | |
| Protein | 14.78g | 108% | |
| Vitamin C | 8.2mg | 49% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.2mg | 85% | |
| Calcium | 110.2mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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