- 4
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. chopped fresh parsley
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock (homemade ow low-sodium canned broth)
- 4 1/4 -inch thick slices Asiago cheese
- 4 large focaccia buns or Italian rolls, sliced in half horizontally
- 4 leaves green-leaf lettuce
- 2 vine-ripened tomatoes, each cut into 4 slices
Preparation
Step 1
Season the chicken breasts with the salt, pepper, garlic powder, oregano, and parsley. Heat the oil in a large skillet over medium heat and cook the chicken breasts on both sides until golden brown, 2 1/2 to 3 minutes per side. Leaving the chicken in the pan, deglaze the pan with the wine, stirring to scrape up the browned bits. Add the stock and simmer, uncovered, for 20 to 25 minutes, or until the chicken is cooked to an internal temperature of 155 degrees.
Place a slice of Asiago cheese on each chicken breast and let it melt. Remove the chicken from the pan and place each breast on the bottom of a bun or roll. Top each breast with a lettuce leaf and 2 tomato slices. Take the tops of the buns and dip the out sides in the remaining pan juices. Place on top of the sandwiches and serve.