| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Sandwiches, Poultry, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
T |
Low fat mayonaise |
| 3 |
T |
Nonfat plain yogurt |
| 4 |
t |
Dijon mustard |
| 1/2 |
c |
Fresh arugula |
| 4 |
|
Skinless boneless chicken breast halves |
| 1 |
t |
Olive oil |
| 6 |
|
5-6" long baguettes |
| 2 |
lg |
Bunches fresh arugula |
|
1 |
day ahead. Cover and chill) Char peppers over gas flame or |
INSTRUCTIONS
Mix first three ingredients in a small bowl. Mix in chopped arugula.
Season arugula mayonaise generously with ground pepper. (Can be made
in broiler until blackened on all sides. Place in bag and let stand
10min. Peel and seed peppers. Cut into 1/2" wide strips. Sprinkle
chicken with salt and pepper. Heat large non stick skillet over
medium-high heat. Brush skillet with 1t oil. Add chicken, saute until
just cooked through about 4 min per side. Transfer to plate; cool and
cut into diagonal slices. Spread generously 2t arugula mayo on each
side of the bread. Cover bottom of bread pieces generously with
arugula. Top with sliced chicken dividing equally. Top with bell
pepper strips and generous amount of arugula. Cover with bread tops.
Posted to MM-Recipes Digest by TikalMe@PowerOnline.net on Jul 13,
1999
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