Food Network Scholar: Chicken Bruschetta Sandwiches

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Wednesday, September 10, 2014

Chicken Bruschetta Sandwiches

Still catching up on daily posts. This recipe is an original based on a sandwich from a local eatery. I think I copied it pretty well!

Chicken Bruschetta Sandwiches
printable recipe

1 boneless, skinless chicken breast
salt and pepper
2 tomatoes, chopped fine
1 T. balsamic vinegar
3 T. olive oil, divided
2 T. fresh basil, chopped
1 T. butter
1 large garlic clove
1/2 c. shredded mozzarella
4 ciabatta buns

Preheat broiler.
Slice the chicken breast in 4 thin cutlets. Season with salt and pepper.

Heat 1 T. olive oil in a skillet on medium high heat. Add the butter. Melt until foam subsides. Add the cutlets to the pan. Cook for 3-4 minutes until golden. Flip and cook for another 3-4 minutes. Allow to rest for few minutes.