pleasing pomodoro chicken sandwich with sun dried tomato dressing and parmesan chips

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Ingredients [?]

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  • add   1/4 cup freshly grated Parmesan Cheese
  • add   8 Red Potatoes, skin on, ¼ inch slices
  • add   4 cups Frying Oil ,Canola or Vegetable
  • add   4 Hoagie Buns
  • add   4 oz fresh Baby Spinach, divided
  • add   3/4 cup Miracle Whip
  • add   2 1/2 tablespoon Red Wine Vinegar
  • add   2 teaspoon Salt, divided
  • add   1 teaspoon Cayenne Pepper
  • add   1 large Clove Garlic ,minced
  • add   1 ½ cup Cherry or Grape Tomatoes ,quartered
  • add   ¼ cup Extra Virgin Olive Oil
  • add   7 tablespoons. fresh Basil, finely chopped, divided
  • add   3 tablespoon Sun Dried Tomato Pesto
  • add   4 thin slices Asiago Cheese
  • add   4 boneless, skinless, Chicken Breasts, pressed for evenness

Instructions

  1. Add frying oil to 10 inch, deep fry pan. Heat over med-high heat. Season chicken breast with 1 teaspoon salt, cayenne pepper and begin cooking on grill pan on medium heat. While chicken cooks and oil heats, make Pomodoro. In small non-stick frying pan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add tomatoes and 4 tablespoons basil and sauté an additional 15 seconds, stirring constantly. Remove pomodoro from pan. Set aside excess oil and reserve for later use.When frying oil is hot, add potatoes. Cook until light golden brown, stirring occasionally to prevent sticking. Remove, drain well and season immediately with 1 teaspoon salt and parmesan cheese.For dressing, in a small bowl, add miracle whip, red wine vinegar, sun dried tomato pesto, and 3 tablespoons basil. Mix thoroughly.When Juices run clear from chicken, place cheese on chicken breast to melt slightly. Remove from pan and let rest.Brush top and bottom bun with the reserve oil and toast well on grill pan.To serve, spread bottom and top half of bun with sun dried tomato dressing. Slice chicken breast into ½ inch strips, place on bun. Spoon ¼ of the pomodoro over chicken. Add 1/4 of the spinach and place bun top. Serve with chips and remaining sun dried tomato dressing for dipping. Serves 4