Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Yield: Serves: 4
- 0 people call Spicy Open Faced Italian Chicken Sandwiches a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Spicy Open Faced Italian Chicken Sandwiches
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.
