Chicken and peperonata on grilled bread
4 sandwiches
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts | |
| ½ | cup | Water |
| Salt | ||
| Freshly ground black pepper | ||
| 4 | Sprigs rosemary | |
| 2 | tablespoons | Extra-virgin olive oil |
| pinch | Hot red pepper flakes | |
| 1 | small | Onion, sliced |
| 1 | Red bell pepper, cored, seeded and cut into thick strips | |
| 1 | Yellow bell pepper, cored, seeded and cut into thick strips | |
| Sugar to taste (opt; ~1 ts) | ||
| 6 | Oil-cured black olives, pitted and cut in half | |
| 1 | tablespoon | Capers |
| 8 | larges | Thin slices crusty bread |
| 2 | Garlic cloves, peeled and cut in half | |
| 8 | Very fresh basil leaves, chopped | |
Directions
Place chicken breasts skin side up in a medium saute pan and add water. Season chicken with salt and pepper, and place herb sprigs over chicken. Cook, covered, over medium low heat for 15-20 minutes.
Turn off heat and let cool in pan.
In a medium saute pan, add olive oil, hot red pepper flakes and onion.
Saute over medium-low heat for about 8 minutes, stirring often. Add peppers and continue to cook, covered, until peppers are tender.
Toward end of cooking, stir in olives and capers. Season with salt and pepper.
When chicken can be handled, remove skin and bones and any fat or cartilage. Separate each breast into 3 fillets. Cut diagonally again into ½" thick pieces.
Toast bread on both sides. Very lightly rub one side of each slice of bread with cut garlic cloves. Lay out 4 slices of bread. Arrange chicken on top of bread. Top with pepper mixture, then basil. Cover with remaining 4 slices of bread.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95