It’s late on a Saturday night and I have debated all week long about sharing some news with all of my readers. I definitely don’t want to be all doomy and gloomey but I decided to proceed with this post.
A week ago my Grandmother K passed away. The reason that I am writing about this today is because I have learned a GREAT deal from her about cooking. My inspiration and desire for cooking definitely started with her and my mother. She accomplished so many things and cooking was definitely one of her fortes. At the age of 91 she was a mother to 12 children, grandmother to over 35 kids and a three time cookbook writer. I absolutely loved talking to her about my blog and how I was sharing some of my favorites recipes of hers over the years like chicken spaghetti and the only chicken noodle soup that I will ever eat. She was known for her homemade fruit kolaches (not pig in the blankets) and many other baked desserts. One day I will have to try my hand at these kolaches but I know that they will never be as good as hers.
When I originally thought about writing about my grandmother I was going to make a recipe of hers to display. However, she would have wanted me to share a new recipe of mine. H-E-B natural sliced chicken breasts. I had been craving a sandwich and decided to make an easy caprese chicken sandwich. Who wouldn’t love something like this for dinner? Also, it takes less than 30 minutes to make which is great for feeding your family after a long day at work.
ENJOY ~ Meagan
Caprese Chicken Sandwich
Ingredients
- 1 lb. H-E-B Natural Chicken Breasts
- 1 Tbsp olive oil
- 1 large tomato, sliced
- 1 cup spinach
- 4 slices of mozzarella
- 4 ciabatta buns
- balsamic vinegar
- salt and pepper
Instructions
Add olive oil to an iron skillet and bring to a medium heat. Season both sides of the chicken breasts with salt and pepper. Lay the pieces into the skillet and cook each side 3-4 minutes or until chicken is cooked. In the last minute of cooking lay down a slice of cheese onto each breast.
When chicken is done remove from the pan and place ciabatta buns down to toast in the skillet.
Start by layering the sandwich with bun, chicken, tomato, drizzle with balsamic vinegar, top with spinach and then the other ciabatta bun.
Disclosure: I have received compensation, H-E-B promotional items and ConAgra products from H-E-B and ConAgra Foods for participating in this contest.