Mike's Chicken Margarita Breast Sandwiches

Name: Mike's Chicken Margarita Breast Sandwiches
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: ● For The Chicken Marinade; 2 LG Thick Chicken Breasts; 2 tbsp Purreed Basil; 2 tbsp Sun Dried Tomatoes [in oil - chopped]; 1/2 tbsp Fresh Ground Black Pepper; 1/2 tbsp Italian Seasoning; 1.5 tbsp Fine Minced Garlic; as needed Olive Oil [to coat breasts]; 1 LG Zip lock Bag; 1 Mallet [for tenderizing]; ● For The Baking & Toppings; to taste Cracked Sea Salt; to taste Fresh Ground Black Pepper; as needed Fresh Mozzarella Cheese [shreadded or sliced]; as needed Fresh Parmesan Cheese [shreadded]; Leaves Fresh Basil [or purreed or fresh dried]; Slices Roma Tomato [thin sliced]; as needed Thin Sliced Shallots; 1/4 Cup Quality Red Wine; as needed Olive Oil; as needed Thick Texas Toast Bread Slices [your choice]; as needed Dill Pickle Halves [side]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Typically I'd have my culinary students grill these chicken breasts but it's way too cold out tonight. Or, I'd have them broil them but my new oven crapped out and won't be fixed until tomorrow. With that, they were forced to pan sear then throw the breasts in to the Salamander to melt the cheeses and heat the tomatoes. Anyway, these massive deli sandwiches were just as juicy as they were delicious! Great work again kiddos! Great photos too!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

20 mins

2 servings

● For The Chicken Marinade
2LG Thick Chicken Breasts
2 tbspPurreed Basil
2 tbspSun Dried Tomatoes [in oil - chopped]
1/2 tbspFresh Ground Black Pepper
1/2 tbspItalian Seasoning
1.5 tbspFine Minced Garlic
as neededOlive Oil [to coat breasts]
1LG Zip lock Bag
1Mallet [for tenderizing]
● For The Baking & Toppings
to tasteCracked Sea Salt
to tasteFresh Ground Black Pepper
as neededFresh Mozzarella Cheese [shreadded or sliced]
as neededFresh Parmesan Cheese [shreadded]
LeavesFresh Basil [or purreed or fresh dried]
SlicesRoma Tomato [thin sliced]
as neededThin Sliced Shallots
1/4 CupQuality Red Wine
as neededOlive Oil
as neededThick Texas Toast Bread Slices [your choice]
as neededDill Pickle Halves [side]

Saved

Steps

20 mins

1

Place everything in the Chicken Marinade section in a Zip lock bag and massage well. Tenderize with mallet. Allow chicken to marinate for at least 4 hours if not 24 hours. Massage bag intermittently and tenderize several times.
2

Pull chicken from marinade. Scatter sun dried tomatoes on top and add salt and pepper to taste.
3

Bake, grill or pan sear chicken. The kids pan seared their chicken for 15 minutes with a tight fitting lid. Add red wine and oil as needed.
4

Also, add thin sliced shallots on the top of chicken cover and steam.
5

Purreed Basil leaves pictured. Add while pan searing.
6

A fresh Mozzarella ball pictured. Shread. Room temp. Add shredded parmesan as well.
7

Sun Dried Tomatoes in oil and minced Garlic pictured.
8

Add sliced Roma tomatoes, Basil and cheeses to chicken. Place in Salamander or steam in pan with tight fitting lid until cheese is fully melted.
9

Serve with chilled deli style pickles. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on January 25, 2017 07:11

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Chicken Margarita Breast Sandwiches

Mike's Chicken Margarita Breast Sandwiches

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