Tuesday, February 12, 2013

Chicken Sandwich with Pesto cheese and Roasted Pepper

All content and photography by Michael Parlapiano

Makes: 4  Sandwiches 


Marinade
   1 t      Garlic, finely minced
   2 t      Olive oil
3/4 t      Italian seasoning
             Salt and pepper
   2        Chicken breasts, sliced horizontally 

Filling
  4 oz    Soft mild goat cheese, at room temperature
  2 oz    Cream cheese, at room temperature
1/4 C    Pesto
  4        Slices roasted red peppers
            Mixed greens
            Balsamic vinegar to taste
  4        Ciabatta rolls

Slice the chicken breasts in half horizontally. 
Coat with the garlic, olive oil and Italian seasoning, salt and pepper. 
Marinate 1 hour.
Blend goat cheese, cream cheese and pesto together until smooth.
Season to taste with salt and pepper and set aside.
Sear chicken and to allow to rest. 
Toast the rolls until warmed through and slightly crisp.
Toss the mixed greens with just a touch of balsamic vinegar.