Directions:
- With fingers, carefully loosen skin from each chicken breast to form a pocket. Place thyme sprigs under the skin and sprinkle with salt and pepper. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.
- Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and slice chicken. Place the cranberries, orange segments and sugar in a small food processor; cover and process until blended.
- Layer bread bottom with cheese, lettuce, cranberry mixture, chicken and pecans; replace top. Cut into six wedges. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.62 Kcal (2657 kJ) | ||
| Calories from fat | 300.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.38g | 51% | |
|---|---|---|---|
| Cholesterol | 67.89mg | 23% | |
| Sodium | 1005.2mg | 42% | |
| Potassium | 645.02mg | 14% | |
| Total Carbs | 56.97g | 19% | |
| Sugars | 26.89g | 108% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 27.01g | 54% | |
| Vitamin C | 29.8mg | 50% | |
| Iron | 3.4mg | 19% | |
| Calcium | 205.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 164.61 Kcal (689 kJ) | ||
| Calories from fat | 77.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 51% | |
|---|---|---|---|
| Cholesterol | 17.61mg | 23% | |
| Sodium | 260.74mg | 42% | |
| Potassium | 167.31mg | 14% | |
| Total Carbs | 14.78g | 19% | |
| Sugars | 6.97g | 108% | |
| Dietary Fiber | 1.05g | 16% | |
| Protein | 7.01g | 54% | |
| Vitamin C | 7.7mg | 50% | |
| Iron | 0.9mg | 19% | |
| Calcium | 53.3mg | 21% | |
* 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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