Chicken Breast Sandwiches
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
787
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 271.4 μg | (452 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,436 mg | (36 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 436 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each 130 grams)
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 4 Lettuce (such as Lollo Bionda)
- 2 large Tomatoes
- 8 slices Bacon
- 8 slices Swedish Buttermilk bread (or other white bread)
- 120 grams Camembert
- parsley (for garnish)
Preparation steps
1.
Rinse the meat, pat dry, pound flat, season with salt and pepper and sauté in a pan with 2-3 tablespoons of oil for 2-3 minutes on both sides. Rinse the lettuce and shake dry.
2.
Rinse tomatoes, remove the stems and cut into thin slices. Fry bacon until crispy in a pan in 1 teaspoon oil. Drain on paper towels. Toast the bread. Cut the cheese into slices.
3.
Cut the chicken pieces in half. Top each of half of the slices of bread with a lettuce leaf, 2-3 slices of tomato, chicken, cheese and bacon. Secure the remaining bread slices on top with wooden skewers and serve the sandwiches garnished with parsley.
