| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 2 |
|
Cooked chicken breasts; diced |
| 1/2 |
c |
Heavy cream |
| 1 |
|
Sprig rosemary; leaves removed, |
|
|
; chopped |
| 6 |
sl |
White bread |
|
|
Salt and pepper |
INSTRUCTIONS
Put chicken and cream in food processor and blend until smooth. Add
chopped rosemary. Salt and pepper to taste. Spread on white bread.
Cut off crust and place in re-sealable bag to go.
Yield: 3 sandwiches
Converted by MC_Buster.
Per serving: 822 Calories (kcal); 50g Total Fat; (54% calories from
fat); 15g Protein; 80g Carbohydrate; 165mg Cholesterol; 853mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# ING229
Converted by MM_Buster v2.0n.
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