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Grilled Chicken Parmesan Open Faced Sandwich Recipe

   
 

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     Grilled Chicken Parmesan Open Faced Sandwich

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 min

Ingredients
1 10 inch piece baquette
1 1/2 lbs tomatoes, quartered
Kosher salt
2 tablespoons evoo
2 cloves garlic, thinly sliced
Pinch of red pepper flakes
4 6 oz skinless, boneless chicken breasts
1/2 teaspoon dried oregano
4 oz part skim mozzarella cheese, thinly sliced
 
3 tablespoons shredded parmesan cheese
1/4 cup chopped fresh basil

Instructions
Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes. Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes. Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.


Originally Submitted
1/29/2015





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