Chicken and Roquefort Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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One serving of this entrée contains about one-fourth of your daily sodium allotment. We extend salty Roquefort cheese by mixing it with cream cheese as a spread. A 2-ounce portion size for bread also helps control sodium counts. Ingredients:
1/2 cup (about 3 ounces) tub whipped cream cheese |
1/4 cup (1 ounce) crumbled blue cheese |
2 tablespoons finely chopped celery |
1 1/2 teaspoons chopped fresh chives |
2 teaspoons olive oil |
2 (6-ounce) skinless, boneless chicken breasts |
1/4 teaspoon coarsely ground black pepper |
1/8 teaspoon salt |
1 (8-ounce) baguette |
2 small heirloom tomatoes, thinly sliced (about 8 ounces) |
1/2 cup baby arugula leaves |
Directions:
1. Combine first 4 ingredients in a bowl.
2. Heat oil in a nonstick skillet over medium-high heat. Sprinkle chicken with pepper. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Remove from heat; let stand 5 minutes. Cut lengthwise into 1/3-inch-thick strips. Sprinkle evenly with 1/8 teaspoon salt.
3. Cut baguette in half lengthwise. Spread cheese mixture over cut sides of baguette. Arrange chicken, tomato slices, and arugula evenly over bottom half of baguette; cover with top half. Cut crosswise into 4 equal pieces.
4. Wine note: Blue cheese's dramatic, salty flavor is the main consideration in matching this sandwich to wine. A crisp, light, dry riesling has the right fruitiness to counteract those salty notes. I love the Penfolds Bin 51 Riesling from Australia's Eden Valley, with its snappy texture. The 2008 is $20. —Karen MacNeil
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