Italian Chicken Sandwich Recipe

When I tried an Italian Chicken for the first time, I was blown how good it tasted. My little brother at the age of 15 put me onto it and told me to add mayo and get a side of the balsamic vinaigrette sauce and I never looked back since. Such a delicious sandwich that the best balance of sweet and savory and so much better when made at home fresh! 

Serving Size: 2-4 sandwiches 

Ingredients: 

Sandwich and Chicken ingredients 

1. 2 large chicken breasts 
2. 3 eggs 
3. 2 cups flour 
4. 2 cups Italian Seasoning 
5. 1 package of a mozzarella ball sliced 
6. 2 cups washed arugula 
7. 1 hero toasted 
8. Sun Dried Tomatoes 
9. 3 red peppers 
10. 1/4-1/2 cup of olive oil 
11. 1 minced garlic 

Balsamic Vinaigrette Sauce  

1. 1/4 cup Olive Oil
2. 2 tbs honey 
3. 1 tbs Dijon mustard 
4. 3 tbsp balsamic vinegar 
5. 2.5 - 3 tbs of mayo 
6. pinch of salt 
7. 3/4 tsp black pepper (Just eyeball it from the 1 tsp) 

Directions

1. Cut your red peppers in in half and place them on a baking tray. Do not season your red peppers. Put them under the low broil in your oven till charred on the outside. 
2. Immediately put them in a bowl and cover for 20 minutes so they can steam inside, and the skin will remove easily. 
3. After 20 minutes, remove the skin and slice into thin strips. 
4. In a small bowl or container add in your thinly sliced roasted red peppers, 1 minced garlic, pinch of salt (little under a 1/2 tsp), and 1/4 - 1/2 cup of olive oil. Just add enough of olive oil to cover all the red peppers, mix, and store away. Use a smaller, narrower cup to use less olive oil. 
5. Get your chicken breast and slice them in half and flatted them out using a meat hammer or rolling pin. 
6. Get 3 separate bowls and add in your flour, 3 eggs cracked and mixed, and Italian seasoned breadcrumbs separately.
7.  Start with covering your thing chicken breast into the flour, then eggs, then breadcrumbs and then set aside. Do the same for all the chicken breasts. 
8. In a medium-low heat pan with the bottom covered in oil, add in your chicken breast and pan fry for about 2-3 minutes on each side. 
9. After cooking one side for about 2-3 minutes, flip and add in your 1 tbsp butter and baste. Flip once more and baste the other side for 30 seconds - 1 minute and you should be done, and chicken should be cooked through. 
10. Let it rest of a wire rack so the outside stays crispy. 
11. Place mozzarella on top of the chicken and place into the oven at a high broil for about 2-3 minutes but could be shorter depending on how hot your oven gets. Keep an eye on this so your food doesn't burn. Remove when nicely charred. 
12. In a bowl, mix all the balsamic vinaigrette ingredients together. 
13. Toast your bread, cut the bread it in half and hit both sides with a slab of mayo and your balsamic  vinaigrette sauce. Add your piece of chicken on the bottom half of the bread, and top it with roasted red peppers, sundried tomatoes, and finally arugula. Add one more balsamic vinaigrette sauce into the arugula and close the sandwich. 
14. Use the remaining balsamic vinaigrette as a dipping sauce and ENJOY! 

Notes 

1. To save time just buy some roasted red peppers. 
2. Play around with the balsamic vinaigrette. If you need it sweeter, add a bit more honey. If you like it thicker, add a little bit more mayo. More bitter? Add the balsamic vinegar.