Focaccia Chicken Sandwiches

Focaccia Chicken Sandwiches

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
SILVERSOLARA
Recipe by  SILVERSOLARA

“This is an easy but delicious chicken and broccoli sandwich that can be served with a salad.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread brown mustard onto the chicken breasts to coat, and place them in a baking dish. Bake for about 30 minutes in the preheated oven, or until cooked through.
  2. Meanwhile, bring 1/2 inch of water to a boil in a small saucepan with a lid. Add the broccoli, and cook for 7 minutes, or until tender but still bright green. Drain, and set aside.
  3. Shred or cube the chicken, and place onto the bottom half of the focaccia bread. Spread the broccoli over the chicken, and top with mozzarella cheese.
  4. Bake this part of the sandwich (without the top) for about 10 minutes, or until the cheese is melted. Place the top of the bread over the filling, and bake for another 5 minutes to heat through. Cut into small squares to serve.

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Reviews (7)

Rate This Recipe
LUCY761
6

LUCY761

This recipe was great.. My family has a bunch of plain eaters in it so this was perfect.

bellydancer
5

bellydancer

The way this is written I would give it three and 1/2 stars, but could go four with my version. I had pre-cooked shredded chicken that I mixed some honey mustard into, making it a little saucy. I put a little salt and pepper on top of the broccoli. I think the way it is written it would be very bland. I will make this again, experimenting with different cheeses as well.

lael17
4

lael17

This recipe actually was a bit bland for our taste. We didnt' have the correct bread though. Does that make the difference? Any suggestions?

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 471 cal
  • 24%
  • Fat
  • 9.4 g
  • 15%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 61.8 g
  • 124%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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