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Recipes : Mozzarella Chicken Sandwich
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 Message 1 of 2 in Discussion 
From: MSN Nicknamebreeze_tioga  (Original Message)Sent: 6/8/2006 1:41 AM
Makes 4 sandwiches
 
 
1/4 c sun dried tomato pesto
2 tbsp fat-free mayonnaise
1/4 lb skinless, boneless checken breasts
1/4 tsp pepper
1/8 tsp salt
1 tsp olive oil
1 loaf ciabatta bread ( but I imagine you could use any bread )
12 large basil leaves
3/4 c shredded part-skim mozzarella cheese
1/2 c sliced bottled roasted red bell peppers
1 large tomato, sliced thinly
 
1. Combine pesto and mayo in a small bowl, stir until blended
 
2. Sprinkle chicken with pepper and salt.  Heat oil in a large skillet over medium high heat.  Add chicken, and cook for 3 minutes on each side, or until done.  Remove chicken to cutting board and cool.  Cut chicken into thin slices.
 
3. Preheat broiler.
 
4. Cut ciabatta bread in half horizontally.  Place , cut sides up, on a baking sheet.  Broil 3 minutes or until lightly browned.  Remove from pan.  Spread pesto mixture evenly over cut sides of bread.  Arrange the chicken slices evenly over bottom half.  Top chicken evenly with basil leaves, and sprinkle cheese over top.  Place bottom half on baking sheet, and broil 2 minutes or until cheese melts.  Arrange bell pepper and tomato over cheese, and cover with top half of bread.  Cut into 4 equal pieces.
 


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 Message 2 of 2 in Discussion 
From: MSN Nickname-PattyCake-Sent: 6/8/2006 4:51 PM
Photo by: Pa's Kitchen
INGREDIENTS:
  • 1 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 tablespoon olive oil
  • 3 1/4 cups bread flour
  • 1 1/2 teaspoons bread machine yeast
DIRECTIONS:
  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
  2. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
  3. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.