Have I ever shared with you all that one of my favorite cuisines is Italian? I love every single thing about Italian food--- pasta, cheese, wine, herbs. I dream of being a little old lady cooking for my family like grandmothers of Italian families when I get a few more years under my belt. Thinking about dinner last week, I strolled through the aisles of Kroger playing a game with myself. I give myself one ingredient to use and allow myself to be resourceful and creative and think of a new dish to cook. I found a pack of ciabatta rolls on the bread clearance table and knew exactly what I would cook. Italian Chicken Sandwich with sundried tomato pesto, roasted red peppers, basil and mozarella cheese on a toasted ciabatta roll would be what I served Amira and I for dinner.
.: WHAT YOU'LL NEED :.
+ 1 package of boneless chicken breast
+ store bought seasoning--- meat tenderizer, seasoning salt, Italian seasoning, oregano, black pepper, and salt
+butter or olive oil
+ sun dried tomato pesto
+roasted red pepper
+ basil leaves
+mushrooms & onion
+salt and pepper
.: PREP :.
Go ahead and rinse your chicken breast and pat dry. Season with the store bought seasoning to taste. My mom taught me how to cook and she's and eyeballer meaning "just eyeball" so I shall do you the same way. I suggest just sprinkle until covered. Oil your skillet with olive oil and heat on medium high heat. Place each chicken breast in the skillet and cook thoroughly on each side 10 minutes should be perfect or until no pink is visible.
After chicken is brown, allow to cool for a few minutes and then slice them in generous slices and taste them as well lol. Next, change your oven settings to broil on 425. Slice the ciabatta rolls horizontally and place them in the oven to broil for 3 minutes or until lightly toasted.
On one cut side, spread the sundried tomato pesto on the top slice of each ciabatta roll (basically the curved slice) and set aside while you prepare the other slice the bottom with chicken and roasted red pepper.
Call your little sous chef in to be of assistance if you have one. Layer the sandwich by placing the chicken on the bottom then your basil leave and grate your mozarella cheese. Return the oven to broil for 3 minutes or until cheese is melted.
Lastly, place one to two roasted red pepper on top of your chicken and grate a little more cheese if preferred on the top.
If you love mushrooms, the sauteed and mushroom on the side is perfect and takes at most 5 minutes. Slice your mushrooms in half and slice about a 1/2 cup of onions thinly. Place 4 tablespoonsful of butter in the skillet and heat on medium high. Cook the mushrooms and onions in the skillet for about 4 minutes season with salt and black pepper while cooking and serve.
The Italian Chicken on Ciabatta is a very easy and simple and pretty healthy dinner. It also works well with a side salad if mushrooms aren't your thing. If you try it please let me know how you like it. Share with me #byandreafenise