Tuscan Chicken Pizza Sandwich Food

TUSCAN CHICKEN SANDWICH

Steps:

• Place the chicken cutlets between sheets of plastic wrap and pound thin.
• Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
• Drain and slice or dice the roasted red peppers.
• Pre-heat the grill for medium-high direct heat.
• In a small bowl, whisk together the mayonnaise and the pesto and set aside.
• Grill the chicken until cooked through, about 3 - 5 minutes per side.
• Place the provolone slices onto the chicken to melt just a little during the last minute or two.
• Transfer the chicken to a plate and let rest about 3 minutes.
• If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
• Spread the pesto mayo onto both sides of the sandwich buns or rolls.
• On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

TUSCAN-STYLE GRILLED CHICKEN SANDWICH

Steps:

• Prepare barbecue (medium-high heat).
• Combine mayonnaise and pesto in small bowl; whisk to blend.
• Cut bread horizontally in half.
• Brush chicken lightly with oil; sprinkle with salt and pepper.
• Grill chicken until just cooked through, about 5 minutes per side.
• Transfer chicken to cutting board; cool slightly.
• Cut chicken on sharp diagonal into 1/2-inch-thick slices.
• Spread pesto mayonnaise onto cut surfaces of bread.
• Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
• Top with bread tops.

TUSCAN CHICKEN SANDWICH

Steps:

• Spread vinaigrette in a thin layer over the bottom slice of focaccia.
• On top of the vinaigrette, layer greens, tomato, onion and chicken.
• Stir together mayonnaise and pesto; spread on the top slice of focaccia.
• Close the sandwich and serve.

TUSCAN CHICKEN PIZZA

Steps:

• Preheat oven to 425.
• Roll out pizza dough on a well floured surface. Place onto pizza pan that is dusted with cornmeal, or drizzled with olive oil.
• Spread tomato sauce over dough in a thin, even layer.Top with fresh basil.
• Evenly sprinkle cheese onto pizza. Top with chicken, especially places not covered with cheese.
• Sprinkle parsley over the cheese. Finish of with a little freshly ground black pepper, to taste.
• Bake for 18-20 minutes, or nutil crust is golden.
• Let pizza cool about 5 minutes before slicing.