Method:Poaching

1. Formula

1. 10 cups water
2. 6 skinless, boneless chicken breast halves
3. 4 large yellow bell peppers
4. 2/3 cup blanched slivered almonds, toasted
5. 1 garlic clove
6. 1 1/2 tablespoons chopped fresh jalapeno including seeds
7. 1 cup chopped fresh cilantro
8. 1/4 cup mayonnaise
9. 3 tablespoons fresh lime juice
10. 3 tablespoons sour cream
11. 1 teaspoon salt
12. 12 slices good-quality whole-wheat sandwich bread

2. Nutrition Information

• Calories: 559 kcal
• Carbohydrates: 36 g
• Dietary Fiber: 6 g
• Fat: 21 g
• Protein: 56 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Poach chicken: Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
2. Roast bell peppers: Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
3. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
4. While peppers are standing, pulse almonds, garlic, and jalapeno in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
5. Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

4. Remark

Notes: