Monday, November 17, 2008


We had leftover Ciabatta bread from Saturday that I didnt want to waste + 1 chicken of course I get home & Chad already left for the gym (once again I am not working out tonight) I wanted something quick, and a chicken sandwich sounded perfect!! I almost tried to make a version of the chicken crescent pockets with blackened chicken...hmmm, dont know how that would have turned out!

Serves 2

~1 med-large chicken breast, cut into strips
~extra virgin olive oil
~cajun spice to taste
~2 lime slices
~shredded sharp cheddar cheese
~sun dried tomato pesto
~red onion, cut into thin rings (next time I will add lettuce & tomato!)
~ciabatta bread, cut 3/4' thick

Heat evoo in large skillet over medium heat. Add chicken breast strips, and squeeze lime over chicken. Sprinkle cajun spice, and toss to coat. Cook chicken on each side until no longer pink & blackened. When chicken is cooked thru, push to middle of pan & sprinkle cheddar cheese on top of chicken. Cook until melted. Place bread slices on pan with foil. Drizzle evoo on 1 side of slices, and place under broiler for a few minutes ~ make sure to watch, so it doesn't burn! Spread tomato pesto on toasts; remove chicken from pan with spatula & place on toasts. Add toppings & enjoy!!

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