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Open-Faced Sun-Dried Tomato Chicken Sandwich

We have determined a long time ago that I am way too attached to sun-dried tomatoes and their appearance in my recipes and menus. However, we have had at least a two month break since their last appearance and I was starting to become a little shaky from all the withdrawal. And there is nothing like a nice Italian open-faced sandwich to take the edge off!

I actually came up with this recipe nearly a year ago. It was in the height of my love affair with sun-dried tomatoes and we were scheduled to take a meal to a friend. I created these and delivered them, boasting of them being an OAMM original. And then I never posted them. Gasp. They haven’t gone anywhere though. I love them as much today as I did back then. I mean, there is sun-dried tomatoes involved, what is not to love?

Author/Source:

Tricia @ onceamonthmeals.com

Ingredients:

  • 6.5 ounces sun-dried tomato pesto
  • 4 ounces feta crumbles
  • 1 teaspoon garlic powder #1
  • 1.5 pounds chicken breasts, boneless
  • 2 Tablespoons garlic powder #2
  • 6 slices Mozzarella cheese
  • 6 slices of bread, buns, etc.
  • 6 Tablespoons butter
  • 6 Tablespoons Parmesan Cheese

Directions:

In a small bowl mix together sun-dried tomato pesto, feta, and garlic powder #1. Set aside.

If you are using fresh chicken breasts (bought in the grocery store meat case) you will likely need to cut them in half. You do not need to cut in half chicken that was thawed from the frozen chicken bags. Using a sharp knife, cut a pocket into each (half) chicken breast. Stuff with sun-dried tomato mixture. Secure the openings with toothpicks and season the chicken with garlic powder #2.

Place chicken breasts in an 8×8 baking dish. Bake for 1 hour, or until chicken reaches at least 165 degrees, at 350 degrees.

Butter bread and sprinkle with Parmesan cheese. Broil bread for 2-4 minutes or until lightly browned. Remove chicken from pan and place one breast on a slice of bread. Place on a foil lined cookie sheet. Add a slice of Mozzarella on top. Bake for 3-5 minutes longer or until cheese is melted.

Freezing Directions:

(You will not be serving this over bread). Prepare chicken up to the point of placing into the 8×8 pan. Cover and freeze. Place slices of Mozzarella cheese in quart freezer bag with chicken baking pan. Freeze. To serve: Thaw both. Bake for 1 hour, or until chicken reaches at least 165 degrees, at 350 degrees. Place Mozzarella cheese on top and return to oven for 3-5 minutes or until cheese is melted.

Servings: 4


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4 Responses to “Open-Faced Sun-Dried Tomato Chicken Sandwich”

  1. Devonay says:

    That looks absolutely delicious!! Stopping by from Tip Me Tuesday!

  2. Lisa says:

    Oooh, I can see why you like this! It looks delicious!

  3. allie says:

    We made these yesterday to freeze and had some pesto mix leftover…we used it to put over garlic bread that we made from a french bread loaf and ate it last night with our dinner….I haven’t had the chicken yet but the bread with the stuffing on top was ABSOLUTELY DELICIOUS!!! YUM!

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