RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3418
| View Recipe |
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| Recipe Name: |
Chicken Sandwiches with Chive Butter - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.49
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Start with a steaming mug of potato soup, and end with wedges of apple cake |
| Comments: |
Garnish each plate with pickles, cherry tomatoes and radishes.
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Ingredients:
1 Pinch pepper, cayenne
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Directions:
Combine butter, chives, mustard and cayenne in small bowl; blend well. Season to taste with salt and pepper. (Butter can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
Spread chive butter on 1 side of each bread slice. Place chicken on buttered side of 2 bread slices. Top chicken with some watercress. Press remaining 2 bread slices, buttered side down, onto watercress. Cut each sandwich into 4 pieces. Arrange any remaining watercress on 2 plates. Top with sandwiches. |
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| Nutrition per Serving: |
| Calories: |
475 |
Total Carbs: |
24.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
23.4 |
Protein: |
42.15 |
| Fiber: |
4.10 |
Sodium: |
535.06 |
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