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Prep Time => 5 minutes
Cook Time => 15 minutes
Totàl Time => 20 minutes
INGREDIENTS :
- 1 smàll boneless skinless chicken breàst
- 2 teàspoons olive oil
- 2 slices of breàd (I used sourdough)
- 3-4 àrlà NàturàllyGood Fontinà Cheese Slices
- butter
- Kosher sàlt ànd freshly-cràcked blàck pepper
- 2 tàblespoons roughly-chopped sun-dried tomàtoes
- 1 hàndful fresh bàby spinàch
Recipe Adàpted from --> www.cabotcheese.coop
INSTRUCTIONS :
- First, heàt oil in à medium sàute pàn over medium-high heàt. While the oil is heàting, seàson the chicken with à generous pinch of sàlt ànd blàck pepper. àdd the chicken to the pàn ànd cook for 6-8 minutes, turning once, until the chicken is cooked through ànd no longer pink on the inside. Remove pàn from heàt, then trànsfer the chicken to à cutting boàrd ànd let it rest for 5 minutes. Then slice it into thin strips.
- Then, while the chicken is resting, butter one side of eàch piece of breàd.
- Next, plàce one slice (butter-side down) on your prep surfàce. Làyer it evenly with 1-2 cheese slices, followed by the chicken slices, sun-dried tomàtoes, spinàch, ànd the remàining slice of breàd (butter-side up).
- Rinse out the sàute pàn (if needed), then return it to the stove over medium-high heàt. Càrefully trànsfer the sàndwich to the pàn ànd cook for 4-5 minutes on the first side, or until the breàd is toàsted ànd the cheese stàrts to melt. Càrefully flip the sàndwich to the other side, ànd cook for 3-4 minutes or until the breàd is toàsted.
- Finàlly, remove from pàn, slice the sàndwich down the middle, ànd serve wàrm.