GRILLED CHEESE CHICKEN FLORENTINE
Fixings:
- 2 teaspoons olive oil
- 1 little boneless skinless chicken breast*
- Genuine salt and newly split dark pepper
- 2 cuts of bread (I utilized sourdough)
- butter
- 3-4 Arla NaturallyGood Fontina Cheese Slices
- 2 tablespoons generally cleaved sun-dried tomatoes
- 1 modest bunch new child spinach**
Bearings:
- Heat oil in a medium saute dish over medium-high warmth. While the oil is warming, season the chicken with a liberal squeeze of salt and dark pepper. Add the chicken to the container and cook for 6-8 minutes, turning once, until the chicken is cooked through and didn't really pink within. Expel skillet from warmth, then exchange the chicken to a cutting board and let it rest for 5 minutes. At that point cut it into meager strips.
- While the chicken is resting, spread one side of every bit of bread.
- Place one cut (spread side down) on your prep surface. Layer it equitably with 1-2 cheddar cuts, trailed by the chicken cuts, sun-dried tomatoes, spinach, and the remaining cut of bread (flatter side).
- Flush out the saute dish (if necessary), then return it to the stove over medium-high warmth. Painstakingly exchange the sandwich to the skillet and cook for 4-5 minutes on the primary side, or until the bread is toasted and the cheddar begins to liquefy. Precisely flip the sandwich to the next side, and cook for 3-4 minutes or until the bread is toasted.
- Expel from container, cut the sandwich down the center, and serve warm.
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