CHICKEN SANDWICH WITH ZUCCHINI RICOTTA
Steps:
- 1. In a bowl, put ricotta, parmesan, and lemon zest. Mix and set aside. 2. In non-stick pan, heat oil then add garlic and sauté for approximately 2 minutes. 3. Add Chicken breasts. Season with 2t salt and 1T pepper. Sauté till done. Remove chicken and set aside to cool. 4. After cooling, cut the breast in half lengthwise to make two thin breast-sized slices and set aside. 5. Add white wine to deglaze pan and add shredded zucchini. Sauté to remove moisture and slightly soften. Season with 1t salt and 1T pepper. 6. Remove zucchini and set aside to cool. Once cool, add to ricotta mixture. 7. Turn oven on broil. Slice the ciabatta in half for sandwiches and lay on cookie tray inside facing up. 8. Put zucchini mixture on both faces. On the bottom slice, put slice of chicken breast. 9. Put the tray in the oven for 2-3min until roll edges are browned and toasted and the ricotta starts to brown as well. 10. Remove and put tomato slices on top of the slice of chicken with some fresh spinach. Place the top slice on the sandwich and cut in half diagonally. Serve.
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