AnnaChristie's - An Introduction

I’ve always loved good food. I’m a self-described gourmet, food connoisseur, and a third-generation sweet tooth (both sides of the family).

But my life changed in July of 2007. For various health reasons, I suddenly found my food tastes subjected to the harsh realities of what I can only describe as the Atkins’ diet on steroids.

With this new diet breathing down my neck and the future consequently bleak, I had the gumption to ask God what He wanted me to do with these ‘restrictive’ circumstances.

What was born of that simple question is a love for cooking. In that one moment, God, in His goodness, gave me a deep and abiding joy for serving people in the kitchen. There are now few things that give me more pleasure than whipping up some delicious concoction for my family and friends.

It is now September 2008. I’m still on a restricted diet. And I still love food - so much so, in fact, that I’m starting a blog just to share some of my favorite recipes with you.

Consider this a testament to the eternal weight of a diet in the hands of a Sovereign and Faithful God.

Sunday, October 19, 2008

Foccacia Pesto Chicken Sandwiches

An acquaintance of ours, way back when, made up these foccacia sandwiches, and they've remained a family staple since. They are the ultimate in easy lunches since you can freeze the leftovers, and great for traveling as they are just as good cold.

4+ whole chicken breasts
2 Knorr Swiss pesto sauce packets
Provolone cheese slices
2 red pepper, sliced
2 Foccacia bread rounds

Cook the chicken on the stovetop and slice thinly. Mix the pesto packages as directed and add sliced chicken. Thinly slice red pepper.

Slice the foccacia rounds open and spread the pesto-chicken mixture on the two bottom halves. Arrange red pepper on top and cover with a layer of sliced Provolone cheese. Top with remaining foccacia half. Spread tops of sandwich with olive oil and Kosher salt.

Bake at 350 for 20 minutes or until top is lightly browned and cheese has melted.

Slice into wedges, 6-8 per round, for serving.
Posted by at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)