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Add a photoServings: 4
Ingredients
- 1 med cucumber
- 3/4 c. Italian dressing divided
- 1 x yellow squash sliced
- 1 c. sliced fresh mushrooms
- 1/2 sm purple onion
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 4 x boneless skinless chicken breasts
- 1 pkt French bread loaves - (16 ounce)
- 8 x fontina cheese slices
- 1 c. alfalfa sprouts
Directions
- Cut cucumber in half; remove seeds, and cut into slices. Toss together cucumber, 1/2 c. dressing, and next 5 ingredients. Refrigerate4 hrs.
- Combine remaining 1/4 c. dressing and chicken; refrigerate4 hrs.
- Drain vegetables, reserving marinade. Cut each bread loaf crosswise in half; split and brush cut sides with reserved marinade. Place bread on an ungreased baking sheet. Bake at 400 degrees for 10 min.
- Drain chicken, discarding marinade. Grill chicken, covered with grill lid, over medium-high heat (350 to 400 degrees) 7 min on each side or possibly till chicken is done. Cold.
- Arrange chicken on bottom bread halves; top with cheese, vegetable mix, sprouts, and top bread halves. Wrap in plastic wrap, and refrigerate1 hour.
- This recipe yields 4 sandwiches.
- Comments: For convenience, marinate vegetable mix and chicken in separate heavy-duty zip-top plastic bags.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 468 | |
| Calories from Fat 276 | 59% |
| Total Fat 31.31g | 39% |
| Saturated Fat 13.13g | 53% |
| Trans Fat 0.01g | |
| Cholesterol 93mg | 31% |
| Sodium 1466mg | 61% |
| Potassium 447mg | 13% |
| Total Carbs 18.76g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.56g | 5% |
| Protein 28.99g | 46% |
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