Tuscan Chicken Sandwiches

  • Yield servings

Ingredients

Sofficella and Roasted Peppers
5 tablespoons extra virgin olive oil
2 tablespoons loosely packed chopped basil
1 clove garlic, pressed
-- salt and pepper to taste
12 -- 1 ounce slices sofficella (beefsteak tomato sized fresh mozzerella)
3 -- bottled whole Italian style roasted red peppers packed in water, rinsed and halved (about 1 12 ounce bottle)
12 -- zucchini slices, 1/4 inch thick, sliced lengthwise (about 3 small zucchini)
-- cooking spray
Tomato Basil Butter
1 -- and 1/2 sticks butter at room temperature
2 cloves garlic, coarsely chopped
1/4 teaspoon salt
2 teaspoons freshly ground black pepper
2 tablespoons packed fresh basil, thinly sliced
3 tablespoons double concentrated tomato paste from a tube, such as Amore
1 tablespoon extra virgin olive oil
Chicken
1/2 cup panko (Japanese bread crumbs)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 -- eggs, lightly beaten
1 tablespoon extra virgin olive oil, divided
-- cooking spray
6 -- 4 ounce skinless, boneless chicken breasts, pounded to 1/2 inch thickness
Remaining Ingredients
6 -- ciabatta rolls, halved horizontally
6 -- thin slices procuitto, chopped
6 tablespoons Parmigiano Reggiano shavings

Instructions

Preheat oven to 415 degrees.

To make the sofficella and roasted peppers, combine the olive oil, basil, garlic, salt, and pepper in a small bowl. Brush both sides of the cheese and peppers with the olive oil mixture. Stack in a medium bowl, cover and set aside at room temperature, reserving remaining olive oil mixture.

Brush reserved olive oil mixture on one side of the zucchini slices and place on a baking sheet coated with cooking spray. Bake 2-3 minutes, turn, brush with oil mixture and bake another 2-3 minutes, or until pliable. Wrap slices in foil and keep warm.

To make the tomato-basil butter, combine the butter, garlic, salt, pepper, basil, tomato paste, and olive oil in a food processor. Pulse until all ingredients are smooth and combined. Transfer to a small bowl and set aside at room temperature.

In a shallow bowl or dish combine panko, basil, oregano, salt, and pepper. Place eggs in a second shallow dish. Work with the chicken in two batches. Heat 1/2 tablespoon olive oil in a large non-stick skillet coated with cooking spray over medium-high heat. Dip 3 of the breasts in the egg mixture and then in the panko mixture, completely coating both sides. Saute 3-4 minutes per side or until just cooked through. Repeat with remaining breasts.

While the chicken is cooking, place the ciabatta rolls, cut side up on a baking sheet and toast at 415 degrees for 5 minutes or until golden.

To assemble, generously spread the tomato-basil butter on each cut side of the ciabatta rolls. On the six roll bottoms, layer in the following order: 2 zucchini slices (tucking in ends if necessary) 1 slice chopped procuitto, 1 tablespoon parmigiano shavings, 1 chicken breast, one pepper half, 2 slices sofficella and the roll tops. Cut each sandwich in half to showcase the beautiful colors and serve immediately.

Makes 6 sandwiches

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