Wednesday, April 4, 2012

Roasted Chicken and Portobello Focaccia



I would say that last weekend was a highly successful weekend, both in terms of productivity and in terms of food!  First I made these amazing quinoa cakes, then I made these roasted chicken and portobello focaccia sandwiches, and on Friday, you'll see a delicious breakfast cake!  I had to cram a bunch of cooking in so that you all would have some yummy treats to tantalize you while I head off to the sunshine and 80-90° weather (in Scottsdale).  If you have any restaurant suggestions or lovely and fun things to do or see there, please let us know!  I'm very excited for my trip because I'll get to hang out with Mom and Dad, and Grandma.  I'm looking forward to reading books by the pool and relaxing big time.  We will also be doing some cooking together.  And celebrating Easter and my birthday!! Yay!

As I prepped for vacation, I was trying not to undo too much of my hard work at barre class*, so I turned to The Best of Clean Eating for a meal idea.  These sandwiches probably aren't the absolute most figure flattering, but I can't turn down a sandwich on focaccia bread. (Though I did eat the leftovers as a salad with quinoa and added arugula to the sandwich).  The sandwiches were a great choice!  They were full of flavour and I got to add a new mushroom to my repertoire.  A version with just portobellos would be a tasty vegetarian option!

Roasted Chicken and Portobello Focaccia
Serves 2
Takes 25 minutes

8 oz boneless, skinless chicken breast
4 oz portobello mushroom (1 medium)
1 tablespoon fresh rosemary
1 teaspoon fresh thyme
2 teaspoons olive oil
2 teaspoons balsamic vinegar
2 pieces of focaccia bread
4 oz part-skim mozzarella cheese, thinly sliced
1 large tomato, thinly sliced
1/4 cup basil
1 cup arugula

Preheat oven to 400°F.  Line a sheet pan with parchment paper.  Slice chicken into half-inch strips, and place in a large bowl.  Slice mushrooms into slightly thinner strips and add to the chicken.  Sprinkle with rosemary and thyme.  In a small bowl, stir together oil and vinegar, then drizzle over the chicken and mushrooms.  Spread mixture out on prepared pan, not allowing strips to touch, an roast for 15 minutes, stirring halfway through.  Remove from oven to cool slightly. 

Slice focaccia horizontally, and toast slightly under the broiler.  Assemble the sandwiches with slices of mozzarella, chicken and mushroom mixture, tomatoes, basil, and arugula.  I drizzled a little bit of extra balsamic on mine.

*I'm obsessed with barre workouts.  The past 2 months have yielded fantastic results and I can't say enough great things about the studio that I go to - Inside Out Studios. I highly recommend trying a barre class!

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