Chicken, Zucchini & Ricotta Sandwich
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 610.1
- Total Fat: 7.0 g
- Cholesterol: 102.5 mg
- Sodium: 2,403.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.3 g
- Protein: 34.6 g
View full nutritional breakdown of Chicken, Zucchini & Ricotta Sandwich calories by ingredient
Introduction
Adapted from the January, 2000 issue of Bon Appetit magazine Adapted from the January, 2000 issue of Bon Appetit magazineNumber of Servings: 2
Ingredients
-
* 1 medium zucchini, shredded
* 1 teaspoons salt
* 1/2 Tbsp olive oil
* 7 ounces fat free ricotta cheese
* 1/8 cup freshly grated Parmesan cheese
* 1/2 teaspoon grated lemon peel
* 2 5x4-inch pieces focaccia or ciabatta bread, halved horizontally
* 1 large tomatoes, thinly sliced
* 8 oz roasted chicken breasts (about 1/2 pound), skinned, boned, thinly sliced crosswise
Directions
1 Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.)
2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper.
3 Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 4 ciabatta pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
4 Top 2 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user INTOTHEPRETEND.
2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper.
3 Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 4 ciabatta pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
4 Top 2 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user INTOTHEPRETEND.