Antipasto Roasted Chicken Sandwich Recipe

Warm and melty, guests will enjoy this sandwich recipe featuring a roasted Tyson Red Label® chicken breast filet topped with red peppers, fresh mozzarella cheese and a spinach and artichoke spread on slices of focaccia bread and served with an olive mix.

Ingredients

SERVING SIZE: 1 Serving

AMOUNT	MAIN INGREDIENTS
1 Ea.	Tyson Red Label® Fully Cooked Unbreaded Roasted Chicken Breast Filets, 4 oz.
1/2 Cup	Spinach & Artichoke Dip (commercially available) or see sub recipe
2 Ea.	Fresh Mozzarella Cheese, slices
4 Ea.	Roasted Red Peppers, strips
1 Ea.	Focaccia bread, 3 x 6-inch section sliced open
1/4 Cup	Olives, green and black mix

Alternative product:

Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 4 oz.

Sub Recipe

Spinach and Artichoke Dip

SERVING SIZE: 6 Servings.

AMOUNT	MAIN INGREDIENTS
2 Tbsp.	Olive Oil
1 Tbsp.	Garlic, fresh chopped
10 Oz.	Spinach, frozen, defrosted, squeezed dry and finely chopped
1/2 Tsp.	Red Pepper Flakes
1 Tsp.	Kosher Salt
1/2 Tsp.	Black Pepper, fresh cracked
14 Oz. Can	Artichoke Hearts, quartered, drained and coarsely chopped
8 Oz.	Cream Cheese, cut into small pieces
4 Oz.	Mozzarella Cheese, shredded
4 Oz.	Yogurt, whole milk
1/4 Cup	Parmesan Cheese, grated

Directions

Step 1: Pre-heat a convection oven to 350°F.

Step 2: Place the Tyson Red Label® Fully Cooked Unbreaded Roasted Chicken Breast Filets on a parchment lined sheet pan with a small amount of water and cover with foil. Cook in oven for 17-21 minutes.

Step 3: Take a warm, split focaccia bread portion and spread spinach and artichoke dip on the bottom half.

Step 4: Top the spinach and artichoke with the roasted chicken breast filet, fresh mozzarella slices, roasted red pepper strips and the top half of the focaccia bread.

Step 5: Serve with a side of mixed olives.

Sub Recipe Directions

Spinach and Artichoke Dip

Step 1: Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.

Step 2: Add spinach, crushed red pepper, salt and pepper to pot. Continue to cook, stirring frequently, about 3 minutes. Add artichokes.

Step 3: Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in yogurt and Parmesan. Transfer to a warm holding container.