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: 
  1. 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. 
  2. While the chicken is resting, spread one side of every bit of bread. 
  3. 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). 
  4. 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. 
  5. Expel from container, cut the sandwich down the center, and serve warm.