Chicken Sandwich and Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
One medium tomatoOne chicken leg-and-thigh, jointed, with skin removed0.5 tsp salt1 cup water2 slices of white bread0.25 cup lettuce0.5 tbsp thousand island dressing0.75 tbsp low-fat mustard saucepepper (optional)sieve
1. Put the skinned chicken (bone-in), whole tomato, 1 tsp salt and 1 cup water in a pressure cooker.
2. Cook for 15-20 mins. The meat should be white throughout.
SANDWICH:
Here is the sandwich part of the meal.
3. Remove all the meat from the bones, shred the meat and place. The pieces should be small.
4. Add the thousand island, mustard sauce and pepper to the shredded chicken and toss to mix well.
5. Place the chicken on one slice of unbuttered bread. Put 0.25 cup of shredded lettuce on the chicken, then place the other bread on top.
SOUP:
Now, we go back to the broth and tomato still sitting in the pressure cooker.
6. With a spoon, mash the tomato into a pulp while it is in the broth.
7. Pass the pulpy broth through a sieve. Make sure all possible juice from the tomato has been squeezed through the sieve, and there is only a small amount of the tomato left.
8. Pour the broth into a bowl, garnish with some pepper and serve.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user GIRLINSING.
2. Cook for 15-20 mins. The meat should be white throughout.
SANDWICH:
Here is the sandwich part of the meal.
3. Remove all the meat from the bones, shred the meat and place. The pieces should be small.
4. Add the thousand island, mustard sauce and pepper to the shredded chicken and toss to mix well.
5. Place the chicken on one slice of unbuttered bread. Put 0.25 cup of shredded lettuce on the chicken, then place the other bread on top.
SOUP:
Now, we go back to the broth and tomato still sitting in the pressure cooker.
6. With a spoon, mash the tomato into a pulp while it is in the broth.
7. Pass the pulpy broth through a sieve. Make sure all possible juice from the tomato has been squeezed through the sieve, and there is only a small amount of the tomato left.
8. Pour the broth into a bowl, garnish with some pepper and serve.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user GIRLINSING.
Nutritional Info Amount Per Serving
- Calories: 360.6
- Total Fat: 9.8 g
- Cholesterol: 106.0 mg
- Sodium: 1,752.3 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.8 g
- Protein: 31.2 g
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