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Chicken Pocket Sandwiches

Chicken.delights's picture
  Butter/Margarine 6 Tablespoon
  Garlic 3 Clove (15 gm), minced / pressed
  Pocket bread 3 , halved crosswise
  Whole chicken breasts 2 Pound, skinned, boned and split (2 Pieces, 1 Pound Each)
  Olive oil/Salad oil 1 Tablespoon
  Crushed red pepper 1⁄2 Teaspoon
  Chopped parsley 3 Tablespoon
  Drained chopped capers 3 Tablespoon
  Anchovy fillets 4 , finely chopped
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Melt 5 tablespoons of the butter in a small pan; stir in 1 clove of the garlic.
Brush over inside of each bread half.
Stack breads, wrap in foil, and place in a 300° oven to warm.
Rinse chicken and pat dry; cut into 1/2-inch chunks.
Place a wok or wide frying pan over medium-high heat.
When pan is hot, add oil and remaining 1 tablespoon butter.
When butter is melted, add remaining 2 cloves garlic, red pepper, and chicken; cook, stirring, until chicken is lightly browned (about 2 minutes).
Stir in parsley, capers, anchovies, olives, and wine.
Cook, stirring occasionally, until almost all liquid has evaporated (about 5 minutes).
Season to taste with salt and pepper.
Fill each bread half with about 1/6 of the chicken mixture.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2381 Calories from Fat 996

% Daily Value*

Total Fat 114 g174.9%

Saturated Fat 52.4 g261.8%

Trans Fat 0.2 g

Cholesterol 744.2 mg248.1%

Sodium 3907.2 mg162.8%

Total Carbohydrates 83 g27.6%

Dietary Fiber 7.6 g30.5%

Sugars 2 g

Protein 231 g461.1%

Vitamin A 130.1% Vitamin C 126.7%

Calcium 36% Iron 81.4%

*Based on a 2000 Calorie diet

Chicken Pocket Sandwiches Recipe