Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced with the aid of 2 slices of garlic rosemary focaccia bread. These sandwiches are super whilst you want a brief supper, however no longer something from the freezer. They take me back to the fact of a pricey sandwich from an upscale deli. The unfold and the chicken can be made earlier, and the bird can be eaten hot or cold.
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread
DIRECTIONS
Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear about 12 to 15 minutes.
Step 2
In a small bowl combine the mayonnaise, mustard, and rosemary. Mix together and spread the mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread
DIRECTIONS
Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear about 12 to 15 minutes.
Step 2
In a small bowl combine the mayonnaise, mustard, and rosemary. Mix together and spread the mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
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