Send to printer

Spicy Open Faced Italian Chicken Sandwiches

Prep Time: 10

Cook Time: 18

Serves: Serves: 4

Ingredients

• 2 tsp. olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup well drained hot or mild pickled vegetables (jardinière)
• 1/8 tsp. each: salt and freshly ground black pepper
• 4 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
• 4 thin slices prosciutto or deli smoked ham
• 4 slices Sargento® Deli Style Sliced Reduced Fat Provolone Cheese
• 4 slices sourdough or rustic Italian bread, lightly toasted
• 1/4 cup chopped fresh basil or Italian parsley (optional)

Directions

• Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 6 to 7 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Transfer mixture to a small bowl; stir in pickled vegetables and set aside.

• Sprinkle salt and pepper over chicken. Add chicken to same skillet; cook 5 minutes per side or until chicken is cooked through.

• Spoon onion mixture over chicken; top with prosciutto and cheese. Turn off heat; cover skillet and let stand 1 minute or until cheese is melted. Serve over toast; top with basil if desired.