Ingredients
- 1 tbsp Extra-virgin olive oil
- 2 cups Grape tomatoes halved
- 4 cloves Garlic sliced
- 2 tbsp Red onion chopped
- 1/2 cup Canola oil
- 2 Chicken breast boneless skinless butterflied, see pro tips below
- 1 cup Seasoned Panko bread crumbs or more if needed
- 4 Sub rolls Lightly toasted
- 4 tbsp Pesto sauce
- 2 cups Spring mix
- 1/2 cup Asiago cheese shredded
- 4 Pickle spears
- 2 oz Potato chips
Instructions
- Heat a nonstick pan on medium heat. Once hot, add the olive oil, tomatoes, garlic, and onion. Saute until the garlic starts to turn golden brown then turn down the heat to medium low and cook until the tomatoes become very soft and most of the liquid from the tomatoes evaporates. Then set aside.
- Heat the canola oil in a non-stick pan or cast iron skillet over medium heat.
- Coat the chicken well with the breadcrumbs. Fry on each side until golden brown and crispy, and an internal temperature of 160°F is reached. (To check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer.)
- Once cooked, set on a paper towel to drain any excess oil. Season with salt immediately.
- Spread the tomato jam on the bottom of the roll and spread pesto on the top half. Layer the roll with spring mix, chicken, and cheese.
- Cut in half and serve with pickles and chips.
Notes
Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 643kcal | Carbohydrates: 38g | Protein: 23g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1174mg | Potassium: 773mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1157IU | Vitamin C: 20mg | Calcium: 234mg | Iron: 6mg
Chicken Tomato Jam Sub
Ingredients
- 1 tbsp Extra-virgin olive oil
- 2 cups Grape tomatoes halved
- 4 cloves Garlic sliced
- 2 tbsp Red onion chopped
- 1/2 cup Canola oil
- 2 Chicken breast boneless skinless butterflied, see pro tips below
- 1 cup Seasoned Panko bread crumbs or more if needed
- 4 Sub rolls Lightly toasted
- 4 tbsp Pesto sauce
- 2 cups Spring mix
- 1/2 cup Asiago cheese shredded
- 4 Pickle spears
- 2 oz Potato chips
Instructions
- Heat a nonstick pan on medium heat. Once hot, add the olive oil, tomatoes, garlic, and onion. Saute until the garlic starts to turn golden brown then turn down the heat to medium low and cook until the tomatoes become very soft and most of the liquid from the tomatoes evaporates. Then set aside.
- Heat the canola oil in a non-stick pan or cast iron skillet over medium heat.
- Coat the chicken well with the breadcrumbs. Fry on each side until golden brown and crispy, and an internal temperature of 160°F is reached. (To check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer.)
- Once cooked, set on a paper towel to drain any excess oil. Season with salt immediately.
- Spread the tomato jam on the bottom of the roll and spread pesto on the top half. Layer the roll with spring mix, chicken, and cheese.
- Cut in half and serve with pickles and chips.
Notes
Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 643kcalCarbohydrates: 38gProtein: 23gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 45mgSodium: 1174mgPotassium: 773mgFiber: 4gSugar: 6gVitamin A: 1157IUVitamin C: 20mgCalcium: 234mgIron: 6mg
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