3485 N. Clark Street
1 28 oz can whole Italian Plum Tomatoes (San Marzano, if possible)
1/2 cup diced onions
1 clove garlic minced
1 Tbs tomato paste
1/4 cup red wine
salt, pepper and a pinch of sugar
1 Tbs olive oil
Heat olive oil in a sauce pan. Add onions and garlic and cook over low heat for 15 minutes until soft. Do not brown. Add the remaining ingredients. Crush tomatoes with a potato masher and cook for an additional 15 minutes.
6 oz boneless chicken breast, brined and pounded flat
1/2 cup flour seasoned with some salt, pepper, oregano, garlic powder and parsley flakes
Egg Wash: egg beaten with 1/4 cup milk
Seasoned Bread Crumbs: 1/2 cup panko bread crumbs mixed with 1/4 cup Parmesan cheese and 1/4 tsp each of salt, pepper, oregano, garlic powder and parsley flakes
1/2 cup baby arugula tossed in creamy Italian
2 slices provolone cheese
1/4 cup Parmesan cheese
1/4 cup marinara sauce
4 inch ciabatta roll
1/4 cup olive oil for frying
1/4 cup olive oil heated with a clove of garlic
Dredge chicken breast in seasoned flour, then egg wash, the bread crumbs. Try to keep one hand for dry ingredients and the other for wet. Make sure the entire chicken breast is covered with breading. Heat olive oil in a sauté pan and fry chicken breast until golden. Turn and fry the other side. Remove from pan and blot on a paper towel. Place chicken breast in an ovenproof dish or pan and top with marinara, Parmesan and provolone cheese. Place dish in a 350 degrees over and cook 10 minutes or until the cheese is melted and hot. While the chicken is cooking, cut the ciabatta roll in half and brush the cut sides with the garlic infused oil. Then toast the buns lightly in the oven. To assemble, place the arugula on the bottom half of the bun followed by the chicken breast and the top half. Secure with skewers or tooth picks and cut diagonally.
Serve with Parmesan French fries.