Randy Mayor; Melanie J. Clarke
We found plain focaccia, perfect for this sandwich, at the deli counter. The arugula adds a peppery bite, but any other salad green will work.
Yield:
4 servings (serving size: 1 wedge)
Nutritional Information
Calories
341
Caloriesfromfat
26 %
Fat
9.9 g
Satfat
2.3 g
Monofat
2.7 g
Polyfat
4.4 g
Protein
24.9 g
Carbohydrate
37.6 g
Fiber
1.7 g
Cholesterol
53 mg
Iron
2.5 mg
Sodium
545 mg
Calcium
35 mg
Ingredients
2 teaspoons
olive oil
2
(6-ounce) skinless, boneless chicken breast halves
1 tablespoon
fajita seasoning
1/4 cup
light mayonnaise
3 tablespoons
chopped fresh cilantro
1 teaspoon
grated lime rind
1 tablespoon
fresh lime juice
1
(9-ounce) round loaf focaccia, halved horizontally
1
medium ripe tomato, thinly sliced (about 4 ounces)
1 1/2 cups
trimmed arugula
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Place plastic wrap over chicken; pound each piece to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with fajita seasoning. Add chicken to pan; cook 2 minutes on each side or until done. Cut into (1-inch-thick) slices.
While chicken cooks, combine mayonnaise, cilantro, rind, and juice; spread evenly over cut sides of bread. Arrange chicken on bottom half of bread; top with tomato and arugula. Cover with top half of bread. Cut into 4 wedges.
January 2004
