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Micro Chicken Sandwich

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      Title: MICRO CHICKEN SANDWICH
 Categories: Microwave, Chicken
      Yield: 1 Servings
 
    1/2    Boneless, skinless chicken
           -breast
      1 tb Dry white wine
      1 tb Coarsely chopped, roasted
           -red pepper
      1 tb Extra virgin olive oil
      2 ts Minced fresh parsley
      1 ts Balsamic or red wine vinegar
    1/2 ts Fresh thyme leaves
    1/4 ts Capers
      1 pn Of salt
           Pepper to taste
      1 sm Baguette (about 10 inches
           -long), split
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine,
  October 1988
  
  This recipe gets 30% or less of its calories from fat. This is not a
  low sodium recipe, however eliminating added salt can greatly reduce
  sodium content.
  
  Makes 1 serving.
  
  1.  Place chicken breast in 9-inch glass pie plate and drizzle wine
  over top.  Cover with plastic wrap, leaving one corner open for vent.
  Microcook on HIGH power 2 minutes, turning dish halfway around after
  1 minute. Let stand until cool enough to handle.
  
  2.  Meanwhile, process remaining ingredients EXCEPT baguette in food
  processor until blended.  Tear chicken into strips and place in small
  bowl. Add red pepper mixture and stir to combine. Spoon onto split
  baguette.
  
  Nutrition Information per Tablespoon:    584
     calories 37 g protein 66 g carbohydrates 19 g fat (29% of
  calories) 792 mg sodium 0 mg cholesterol
 
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