Tuscan Chicken Sandwiches

  • Yield: servings

Ingredients

Sofficella and Roasted Peppers
5tablespoons extra virgin olive oil
2tablespoons loosely packed chopped basil
1clove 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
2cloves garlic, coarsely chopped
1/4teaspoon salt
2teaspoons freshly ground black pepper
2tablespoons packed fresh basil, thinly sliced
3tablespoons double concentrated tomato paste from a tube, such as Amore
1tablespoon extra virgin olive oil
Chicken
1/2cup panko (Japanese bread crumbs)
1teaspoon dried basil
1teaspoon dried oregano
1/2teaspoon salt
1/2teaspoon freshly ground pepper
2-- eggs, lightly beaten
1tablespoon 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
6tablespoons 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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