Basil Parmesan Chicken Sandwich

The cold fall weather is creeping up on us, and now it is time for some non-grilled sandwiches.  This recipe would make a great lunch or a light dinner.  Only a few ingredients were used for this sandwich, but they come together to make a really flavorful sandwich.  This recipe is also light, but it would also be tasty if it were topped with some fresh mozzarella cheese.  This recipe uses chicken thighs (because they are delicious), but chicken breasts can be substituted if desired.

This recipe utilizes our Pastamore Basil Parmesan Dipping Oil.  This flavor has been around for a long time, and has been a customer favorite the entire time.  This is no surprise as this oil offers a great flavor and offers tons of versatility.  This recipe shows just one use of this delicious dipping oil.

Ingredients:  Servings - 4
4 - chicken thighs (approximately 1 lb)
1.5 Tbsp - Pastamore Basil Parmesan Dipping Oil
1 package - cherry tomatoes
1-1.5 cups - arugula
3 Tbsp - mayonnaise
1 loaf - Italian bread
As needed - salt and black pepper

Directions:
1.  Preheat oven to 375° F.

2.  Place chicken into a large baking dish.  Cover with 1 Tbsp of Pastamore Basil Parmesan Dipping Oil.  Rub the oil onto the chicken so that they are evenly coated.  Season with salt and black pepper.

3.  Place the chicken into the oven.  Remove from the oven when the chicken has reached a temperature of 165° F.  Do not turn while cooking.  Total cook time should be approximately 15-20 minutes, but it will depend on the thickness of the chicken. 

4.  While the chicken is cooking, rinse and dry the cherry tomatoes.  Slice the cherry tomatoes in half so that they will sit flat on the sandwich.  Place to the side.

5.  Use a bread knife (or serrated knife) to cut the bread into slices.

6.  Plate one piece of bread, and then top with arugula.  Add the chicken, and then drizzle 1/4 of the remaining 1/2 Tbsp of Pastamore Basil Parmesan Dipping Oil on top.  Next, add  the halved tomatoes.  Put 3/4 Tbsp of mayonnaise onto the top bun, and then plate.