Directions:
- Cut bread in half horizontally.
- Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.
- Combine basil, garlic, pine nuts, olive oil, water, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt in a mini food processor, and pulse until finely chopped.
- Cut bell pepper into quarters; discard seeds and membranes. Arrange pepper quarters on bottom half of bread. Top with provolone cheese and sliced chicken. Spread basil mixture on cut side of top half of bread; place on sandwich. Cut sandwich crosswise into 4 equal portions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2299.13 Kcal (9626 kJ) | ||
| Calories from fat | 1256.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 139.65g | 215% | |
|---|---|---|---|
| Cholesterol | 243.2mg | 81% | |
| Sodium | 4097.29mg | 171% | |
| Potassium | 1479.93mg | 31% | |
| Total Carbs | 167.74g | 56% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 9.28g | 37% | |
| Protein | 96.63g | 193% | |
| Vitamin C | 124.6mg | 208% | |
| Iron | 36.6mg | 203% | |
| Calcium | 589.8mg | 59% | |
| Amount Per 100 g | |||
| Calories | 244.93 Kcal (1025 kJ) | ||
| Calories from fat | 133.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.88g | 215% | |
|---|---|---|---|
| Cholesterol | 25.91mg | 81% | |
| Sodium | 436.5mg | 171% | |
| Potassium | 157.66mg | 31% | |
| Total Carbs | 17.87g | 56% | |
| Sugars | 0.73g | 27% | |
| Dietary Fiber | 0.99g | 37% | |
| Protein | 10.29g | 193% | |
| Vitamin C | 13.3mg | 208% | |
| Iron | 3.9mg | 203% | |
| Calcium | 62.8mg | 59% | |
* 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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