Prep Time
30 mins
Makes
1 serving
Ingredients
- 1 Deli Kitchen Sliced Focaccia
- Salt and Pepper, for seasoning
- Olive oil, for cooking
- 1 onion, chopped
- Small green chillies, chopped
- 1 cup of Vodka
- 1 can of tinned tomatoes
- 1 pot of cream
- Handful of coriander, chopped
- 1 chicken breast
- 1 cup of flour
- 2 eggs, whisked
- 1 packet of breadcrumbs
- 3 slices of Buffalo mozzarella
- Portion of Parmesan cheese, grated
- Handful of spinach
- Handful of parsley, chopped
- 1 clove of garlic, crushed
Method
- Chop onions and small chillies, then sauté in a pan until slightly caramelised.
- Pour in some vodka and let it simmer for a few minutes.
- Add tinned tomatoes and stir well.
- Allow the mixture to simmer before adding cream.
- Season with salt and, optionally, black pepper.
- Add the coriander and blend the sauce until smooth.
- Next, pound the chicken breast to an even thickness, then season with salt.
- Coat the chicken in flour, dip it in beaten eggs, then coat it breadcrumbs.
- Place on a baking tray and cook in the oven 15 minutes.
- For the garlic butter, grab a small bowl and mix softened butter, crushed garlic and chopped parsley. Set aside.
- On a separate baking tray, take the base layer of focaccia and spread on the garlic butter.
- Place the chicken on top, then layer on buffalo mozzarella slices and a bit of grated Parmesan on top of the chicken.
- Grill until the cheese is melted and golden.
- Remove from the grill, then spread the tomato and chilli sauce on top of the melted cheese, and layer on the spinach.
- Close the sandwich with the top slice of focaccia and serve!
