Thursday, January 28, 2010

Italian Chicken Sandwich

I am one of those people that takes their camera everywhere. It is always in my purse. So why can't I remember to take pictures! I decided to blog this yesterday - after we'd eaten and cleaned up - hence I only have one picture.

For some reason, this dinner reminded me of my dad. I don't think he's ever made it for me, but it just struck me as something that he *would* make. So I am officially claiming this is "Dad Inspired Cuisine."

Italian(ish) Chicken Sandwiches

- 1 pound of chicken breasts (you could make with less if you want to be more frugal)
- 1 zucchini, diced
- 1 red pepper, diced
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 14 oz can of crushed tomatoes
- Dried basil and oregano
- Fennel seeds (these totally make the dish!)
- Rolls
- Parmesan or Romano cheese

In a skillet, saute the zucchini, red pepper, onion and garlic until everything is soft and the onion is translucent. Add a generous sprinkle of the fennel seeds and cook for a about a minute longer. Transfer to a plate. In the same skillet, add the chicken and saute until cooked through. Return the vegetables to the skillet, add the tomatoes and add a generous sprinkle of the basil and oregano. Season with salt and pepper. Bring to a boil, lower the heat and simmer until you've got all the rest of your dinner ready. Serve on the toasted buns topped with the cheese.

This dish is extremely customizable based on your dietary needs. As it stands, it is fairly low fat. For a low sodium version, use unsalted tomatoes, don't season with the salt and pepper, top with fresh mozzarella and serve over pasta cooked in plain water. If you aren't a fan of the veggies, swap them out with veggies you do like (eggplant would be great in this as would mushrooms.) And it is fast for a busy weeknight.

Anyway, thanks for the inspiration, Dad!

1 comment:

W J Wirth said...

A fabulous sandwich. Thanks Sarah.