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Open Faced Italian Chicken Grilled Cheese Sandwich
Yield: 2-3
SMF Kitchen
@smfchicken
00:15
Prep
00:25
Cook
00:40
Total Time
Ingredients & Directions
Directions
Open Faced Italian Chicken Grilled Cheese Sandwich
4 slices
Sliced rustic Italian loaf
2 tablespoons
Olive oil
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Breasts, 1/2" slices
2
Roma tomatoes, 1 diced & 1 cut in half and sliced
1/2
Onion, diced
3 cloves
Garlic, minced
1/4 cup
Italian vinaigrette dressing
Salt & pepper, to taste
2 tablespoons
Fresh basil, chopped
1/4 cup
Grated parmesan cheese plus extra for garnish
1 cup
Mozzarella cheese, shredded
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or aluminum foil sprayed with non-stick cooking spray.
- Brush both sides of bread slices with olive oil and place on baking sheet; place in pre-heated oven and toast until golden brown, about 10 minutes
- Sprinkle slices of tomato with salt and pepper and place on a paper towel to draw out excess water from tomato.
- Heat a non-stick skillet over med-high heat and add chicken to the pan, sauteing until browned.
- Add diced tomato, onion, & garlic and sauté another few minutes until onion becomes translucent.
- Pour in Italian vinaigrette dressing, parmesan cheese and chopped basil, stirring together until combined & removing from heat.
- Distribute the chicken mixture evenly over 4 pieces of toasted bread, place slices of tomatoes over chicken mix and top with mozzarella & additional parmesan cheese if desired.
- Place in oven for about 7-9 minutes or until cheese is melted.
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Open Faced Italian Chicken Grilled Cheese Sandwich
Yield: 2-3
00:15
Prep
00:25
Cook
00:40 Total Time
Ingredients
Directions
Open Faced Italian Chicken Grilled Cheese Sandwich
4 slices
Sliced rustic Italian loaf
2 tablespoons
Olive oil
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Breasts, 1/2" slices
2
Roma tomatoes, 1 diced & 1 cut in half and sliced
1/2
Onion, diced
3 cloves
Garlic, minced
1/4 cup
Italian vinaigrette dressing
Salt & pepper, to taste
2 tablespoons
Fresh basil, chopped
1/4 cup
Grated parmesan cheese plus extra for garnish
1 cup
Mozzarella cheese, shredded
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or aluminum foil sprayed with non-stick cooking spray.
- Brush both sides of bread slices with olive oil and place on baking sheet; place in pre-heated oven and toast until golden brown, about 10 minutes
- Sprinkle slices of tomato with salt and pepper and place on a paper towel to draw out excess water from tomato.
- Heat a non-stick skillet over med-high heat and add chicken to the pan, sauteing until browned.
- Add diced tomato, onion, & garlic and sauté another few minutes until onion becomes translucent.
- Pour in Italian vinaigrette dressing, parmesan cheese and chopped basil, stirring together until combined & removing from heat.
- Distribute the chicken mixture evenly over 4 pieces of toasted bread, place slices of tomatoes over chicken mix and top with mozzarella & additional parmesan cheese if desired.
- Place in oven for about 7-9 minutes or until cheese is melted.
