Directions:
- N a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.
- In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.
- Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.
- Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.87 Kcal (908 kJ) | ||
| Calories from fat | 80.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 14% | |
|---|---|---|---|
| Cholesterol | 3.03mg | 1% | |
| Sodium | 415.13mg | 17% | |
| Potassium | 311.18mg | 7% | |
| Total Carbs | 32.3g | 11% | |
| Sugars | 26.05g | 104% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 9.2mg | 51% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.33 Kcal (575 kJ) | ||
| Calories from fat | 51.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 14% | |
|---|---|---|---|
| Cholesterol | 1.92mg | 1% | |
| Sodium | 262.86mg | 17% | |
| Potassium | 197.04mg | 7% | |
| Total Carbs | 20.45g | 11% | |
| Sugars | 16.5g | 104% | |
| Dietary Fiber | 2.1g | 13% | |
| Protein | 3.6g | 11% | |
| Vitamin C | 6.8mg | 18% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 5.8mg | 51% | |
| Calcium | 41.5mg | 7% | |
* 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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