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Chicken and Roasted Vegetable Sandwiches




Source of Recipe


Suzanne Somers Daily Recipe


Recipe Introduction


Food Group: Soups and Sandwiches


Chicken and Roasted Vegetable Sandwiches

PROTEINS/FATS AND VEGGIES; LEVEL ONE

MAKES 4 SANDWICHES


The vegetables serve as the bread in these delicious little chicken sandwiches. You can see how beautiful they look in the poolside picture on the back cover of this book.



List of Ingredients





ROASTED VEGETABLES

1 large eggplant (cut lengthwise into 8 slices about 1/3 inch thick)
Caps of 8 large shiitake mushrooms
3 medium zucchini (cut lengthwise into 1/4-inch slices)
2 medium red onions (cut into 1/4-inch slices)
8 ripe medium tomatoes (sliced in half crosswise)
2 to 3 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon chopped fresh thyme leaves
Salt and freshly ground black pepper
1/4 teaspoon hot red pepper flakes

CHICKEN BREASTS
2 skinless and boneless chicken breasts (separated into halves)
2 teaspoons dried rosemary
Salt and freshly ground black pepper
2 tablespoons olive oil
1/2 pound fresh mozzarella cheese (cut into 1/4-inch slices)
Sprigs of fresh rosemary (optional)


Recipe




ROASTED VEGETABLES

Preheat the oven to 425°F. Place the eggplant, mushrooms, zucchini, onions, and tomatoes on baking sheets. In a small bowl, combine the olive oil, vinegar, thyme, salt, pepper, and red pepper flakes. Lightly brush on the vegetables and bake, removing the vegetables as they each become golden brown (the zucchini and eggplant in about 15 minutes, then the mushrooms and onions; the tomatoes will take up to 45 minutes).


CHICKEN BREASTS

Place each breast between pieces of plastic wrap and pound with a mallet until about 1/3 inch thick. Season with rosemary, salt, and pepper. Heat a large skillet over medium-high heat. Add a little olive oil and saute the chicken on each side until nicely browned and just cooked through, about 5 minutes.




Assemble the sandwiches on a baking sheet, using the eggplant as the “bread.” On a slice of eggplant, layer a chicken piece, then mozzarella, tomato, zucchini, 2 mushrooms, and onion, ending with another eggplant slice. (You may have to trim the chicken and zucchini to fit the shape of the eggplant slices.) Secure the sandwiches with toothpicks or sprigs of rosemary. Heat on baking sheet for another 5 minutes or until the mozzarella has melted.

Somersize it!
I put these recipes together to show you how I eat and to share how I cook for my family. I've compiled more than a hundred of my favorite Somersize recipes for you to try for yourself and I'm sure you'll agree that this is a sinfully delightful way to Eat Great, Lose Weight. ENJOY!