YOUR SOLIN GENERATED RECIPE
Roasted Red Pepper and Provolone Chicken Sandwich
Pan-seared chicken breast and melted provolone cheese layered with smoky roasted red peppers on toasted sprouted grain bread for a savory and satisfying crunch.
INGREDIENTS
4 oz Chicken breast
1.5 oz Provolone cheese
2 slice Sprouted grain bread
0.5 cup Roasted red peppers
1 cup Arugula
1 tsp Balsamic glaze
1 tsp Dijon mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Olive oil
PREPARATION
Season the chicken breast evenly with sea salt and black pepper on both sides.
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
While the chicken cooks, toast the sprouted grain bread slices until they are golden and firm.
Spread the Dijon mustard across one slice of the toasted bread.
Layer the cooked chicken breast onto the mustard-spread bread and top with the provolone cheese slices.
Place the open-faced sandwich under a broiler for 1-2 minutes until the cheese is bubbly and fully melted.
Top the melted cheese with the sliced roasted red peppers and fresh arugula.
Drizzle the balsamic glaze over the greens and place the second slice of bread on top to close the sandwich.
Slice diagonally and serve immediately while warm.