Focaccia sandwiches with chicken and artichokes

Focaccia sandwiches with chicken and artichokes

Total: 20 min. | Active: 20 min.
Nutritional value / piece: 457 kcal
, Fat: 18 g
, Carbohydrate: 47 g
, Protein: 22 g

Ingredients

6 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ricotta

250 g ricotta
1 organic lemon, grated zest and 2 tbsp of juice
¼ tsp salt
a little pepper

Chicken

1 tbsp olive oil
300 g tender chicken breast fillets
¼ tsp salt

Sandwiches

660 g focaccia, cut into sixths
350 g carciofi (artichoke hearts) in oil drained, halved
50 g pickled onions (borettane) , drained, sliced
20 g cress
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How it's done

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Ricotta

In a small bowl, mix the ricotta with all the other ingredients up to and including the pepper.

Chicken

Heat the oil in a non-stick frying pan. Salt the chicken, fry for approx. 6 mins. all over. Remove the pan from the heat.

Sandwiches

Cut the focaccia in half crosswise. Spread the ricotta over the cut surfaces. Spread the artichokes, onions, cress and chicken over the bottom halves of the focaccia. Cover with the top halves of the focaccia.

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