Thanks to the very wonderful Martinez crew, I was able to take home some fresh-from-the-garden vegetables and herbs this weekend. I got zucchini, squash, oregano, basil, and coriander! So, thank you Deanna, Dennis, and Rachel - for having such productive green thumbs! Not to mention, now you have FREE vegetables ;-)
I've been meaning to make lunch to bring to work this week, and I hadn't thought of anything good. I had a few chicken breasts and I knew I wanted to make something with these new fresh veggies, as well. Especially because I wouldn't be able to use the vegetables at home, because Bucky doesn't do vegetables. Ho hum.
Truthfully, I didn't know what I was making until I started chopping. At first I was going to stuff my chicken breast, but as I was slicing a pocket for the stuffing, I kind of messed up and cut too far. So where I went afterwards with the dish... you can read about:
What You'll Need:
- 1/4 cup butter
- 2 tbsp. basil, chopped
- 2 tbsp. sun-dried tomatoes, chopped
- 1 lb. chicken breast
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 cup zucchini
- 1/4 cup EACH: carrots, roasted red peppers, onions, mushrooms
- 1 cup fresh spinach leaves
- 2 tbsp. minced garlic
- 2 tbsp. white wine
- 1 tbsp. lemon zest
- 8 small oregano leaves, fresh
- 12 oz. shredded mozzarella (or smoked provolone!), divided
- 2 long sub rolls
- Salt, Pepper, Paprika
1. Pulse the first three ingredients in a food processor until incorporated. Wrap in plastic wrap and chill for 2 hours. That will be the compound butter that you use to toast your rolls later. It also adds some extra flavor to the dish and keeps the bread from getting hard.
2. Butterfly your chicken breasts and season liberally with salt, pepper, and paprika. Coat a frying pan with 2 tbsp. of olive oil and saute your chicken until no longer pink in the middle and the juices run clear. Chop finely.
3. Slice all of the vegetables in similar-sized pieces ensuring they all cook evenly. In the same pan used to cook the chicken, toss in all of your vegetables (hold off on the spinach). Mix in the garlic and white wine and cook until the vegetables are soft. Now, toss in the spinach and lemon zest and cook down until spinach is wilted. When spinach is wilted down, toss the vegetables with the chopped chicken and incorporate well. Add eight small, fresh oregano leaves and toss. They will wilt between the hot vegetables and chicken and flavor the dish.
4. Preheat your oven to 350-degrees. Using the compound butter you made earlier (you don't have to use all of it), spread on the inside of the sub rolls and bake in the oven until toasted, about 10 minutes. Remove rolls from the oven and sprinkle each roll with 4 ounces of cheese. Top with the chicken and vegetables and sprinkle each with another 2 ounces of cheese. Put back in the oven until all the cheese has melted, and is bubbly and delicious!