Grilled Chicken Baguette with Chive Mayo
This sandwich is perfect for block parties, family get-togethers or picnics. Offer it on a cutting board with a serrated knife for everyone to cut a portion. Choose a wide baguette if you're packing it for a picnic.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 445 |
| pro | 38 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 83 mg |
| sodium | 781 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 21% |
| vit A | 22% |
| vit C | 102% |
| folate | 47% |
Suggested Recipes
-
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) extra-virgin olive oil
1 clove garlic, minced
1 tbsp (15 mL) fresh rosemary leaves
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts (about 1-1/4 lb/625 g)
1 baguette, about 18 inches (45 cm) long
1 sweet red pepper, sliced
6 romaine leaves
Chive Mayo:
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) minced fresh chives
Preparation:
In bowl, whisk together vinegar, oil, garlic, rosemary, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 12 hours.)
Place chicken on greased grill, grill pan or in skillet over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 10 minutes. With knife held horizontally, cut each breast in half.
Chive Mayo: In bowl, stir mayonnaise with chives. Cut baguette lengthwise in half almost but not all the way through. Spread mayo over cut side of bottom; top with red pepper and romaine. Overlap chicken on top.
Source
Canadian Living Magazine: September 2005
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