Chicken Breast With Roasted Red Peppers, Mozzarella and Pesto Recipe
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Directions:
- Fill a large pot about two-thirds full of water. Bring to a gentle simmer and add thyme, rosemary, salt and pepper. Place the chicken in the poaching liquid and simmer until cooked through. Let the chicken cool in the liquid, then remove and slice about 1/4-inch thick. Brush chicken slices with olive oil and top with basil leaves.
- Place 4 slices of bread on a cutting board. Layer the chicken slices evenly over each; spread with 1 tablespoon pesto. On the remaining 4 pieces of bread, place the roasted red pepper strips and sliced mozzarella. Toast all 8 slices of bread in a toaster oven until the cheese is melted and starting to bubble. Remove and top chicken and pesto bread slices with the bread holding the pepper strips and mozzarella.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.24 Kcal (1441 kJ) | ||
| Calories from fat | 163.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.21g | 28% | |
|---|---|---|---|
| Cholesterol | 83.01mg | 28% | |
| Sodium | 901.26mg | 38% | |
| Potassium | 419.08mg | 9% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 43.5g | 87% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 686mg | 69% | |
* 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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