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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Upgrade pizza night by topping a loaf of Italian bread with fresh basil, rotisserie chicken, and all the best of Italian-inspired ingredients. A food processor makes quick work of the homemade sauce. Serve with artichoke–green bean salad. Ingredients:
1/4 cup niçoise olives, pitted |
3 tablespoons fresh basil leaves |
3 tablespoons drained oil-packed sun-dried tomatoes |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons minced fresh garlic |
1 teaspoon water |
1 (16-ounce) loaf italian bread, split in half horizontally |
2 cups thinly sliced roasted skinless, boneless chicken breast (about 6 ounces) |
3/4 cup (3 ounces) crumbled goat cheese |
2 tablespoons chopped fresh basil |
Directions:
1. Preheat oven to 450°.
2. Combine first 7 ingredients in a food processor; process until smooth. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use). Spread olive mixture over bread. Arrange chicken over bread; sprinkle with cheese. Bake at 450° for 10 minutes or until heated. Sprinkle with basil. Cut into 4 pieces.
3. Artichoke–green bean salad: Place 2 cups (2-inch) cut green beans in boiling water; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain. Place beans in a small bowl. Drain 1 (6 1/2-ounce) jar marinated artichoke hearts, reserving marinade. Thinly slice artichoke hearts; add to beans. Add reserved marinade, 1 tablespoon fresh lemon juice, 1/4 teaspoon black pepper, and 1/8 teaspoon salt to bowl; toss to coat.
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