Chicken Pizzaiola Sandwich

4 Francisco Sandwich Rolls, halved and toasted

1 tablespoon olive oil

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, drained

1/2 teaspoon dried oregano

1 1/2 cups cooked shredded chicken

1 cup baby spinach leaves

1 cup shredded mozzarella cheese

¼ cup Parmesan cheese (optional)

Directions

Makes: 4 Servings
Preparation time: 10 minutes
Cook time: 15 minutes

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.

4 Francisco Sandwich Rolls, halved and toasted

1 tablespoon olive oil

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, drained

1/2 teaspoon dried oregano

1 1/2 cups cooked shredded chicken

1 cup baby spinach leaves

1 cup shredded mozzarella cheese

¼ cup Parmesan cheese (optional)