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| Chicken Pizzaiola Sandwich | ||||
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| Serves 4 Preparation Time: 10 minutes Cooking Time: 15 minutes |
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| 1 tablespoon olive oil 2 cloves garlic, minced 1 can (14.5 ounces) diced tomatoes, drained ½ teaspoon dried oregano 1 ½ cups cooked shredded chicken 4 Francisco Sandwich Rolls, halved and toasted 1 cup baby spinach leaves 1 cup shredded Mozzarella cheese ¼ cup Parmesan cheese |
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| In a medium saucepan, add olive oil and sauté garlic over medium-low heat for 10 to 15 seconds. Stir in diced tomatoes, oregano, and chicken, and bring to a simmer over medium-high heat. Continue to simmer over medium heat for 10 minutes, or until flavors have blended, stirring occasionally. Preheat oven to 375°F. Place the bottom half of the toasted Francisco Sandwich Rolls cut-side-up on a nonstick baking sheet. Arrange spinach leaves on top. Spoon the chicken mixture over the spinach and sprinkle mozzarella cheese and Parmesan cheese on top. Bake for 5 minutes, or until cheese is melted. Place top half of Francisco Sandwich Rolls over the filling to serve. |
