- 1/2 cup (about 3 ounces) tub whipped cream cheese
- 1/4 cup (1 ounce) crumbled blue cheese
- 2 tablespoons finely chopped celery
- 1 1/2 teaspoons chopped fresh chives
- 2 teaspoons olive oil
- 2 (6-ounce) skinless, boneless chicken breasts
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon salt
- 1 (8-ounce) baguette
- 2 small heirloom tomatoes, thinly sliced (about 8 ounces)
- 1/2 cup baby arugula leaves
- calories 392
- fat 15.8 g
- satfat 7 g
- monofat 5.2 g
- polyfat 1.2 g
- protein 27.9 g
- carbohydrate 35.1 g
- fiber 2.2 g
- cholesterol 84 mg
- iron 3.1 mg
- sodium 640 mg
- calcium 100 mg
How to Make It
Combine first 4 ingredients in a bowl.
Heat oil in a nonstick skillet over medium-high heat. Sprinkle chicken with pepper. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Remove from heat; let stand 5 minutes. Cut lengthwise into 1/3-inch-thick strips. Sprinkle evenly with 1/8 teaspoon salt.
Cut baguette in half lengthwise. Spread cheese mixture over cut sides of baguette. Arrange chicken, tomato slices, and arugula evenly over bottom half of baguette; cover with top half. Cut crosswise into 4 equal pieces.
Wine note: Blue cheese's dramatic, salty flavor is the main consideration in matching this sandwich to wine. A crisp, light, dry riesling has the right fruitiness to counteract those salty notes. I love the Penfolds Bin 51 Riesling from Australia's Eden Valley, with its snappy texture. The 2008 is $ —Karen MacNeil
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.