| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 2 |
|
Boneless chicken breasts |
|
|
Salt; pepper, onion |
|
|
; powder, garlic |
|
|
; powder and cayenne |
|
|
; pepper to taste |
| 2 |
tb |
Olive oil |
| 1 |
|
Box sliced mushrooms; (10-ounce) |
| 1/2 |
c |
Marsala wine |
| 1 |
|
Loaf Italian bread |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
lb |
Thinly sliced provalone cheese |
| 1/2 |
lb |
Thinly sliced Swiss cheese |
| 1 |
|
Jar roasted red peppers |
INSTRUCTIONS
Season chicken strips or tenders with salt, pepper, onion powder, garlic
powder and cayenne pepper to taste. Grill on a grill or in a grill pan.
Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the
same spices as the chicken. Finish mushrooms by deglazing the pan with the
Marsala wine and allow to reduce until the wine has evaporated.
Meanwhile, take a loaf of Italian bread and invert it. Cut a "V"
wedge out of the bottom of the loaf and set aside. Into the hollowed out
portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced
provalone, chicken, Swiss cheese, mushrooms and sliced jarred roasted red
peppers. Repeat the layering until it is even with the top of the bread.
Put wedge back in loaf and roll tightly in aluminum foil -- shiny side in.
Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes.
Serve by slicing portions on a diagonal.
Yield: 4 or more servings
Converted by MC_Buster.
Per serving: 1761 Calories (kcal); 55g Total Fat; (29% calories from fat);
58g Protein; 236g Carbohydrate; 31mg Cholesterol; 3403mg Sodium Food
Exchanges: 15 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW # CL9312
Converted by MM_Buster v2.0n.
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