What’s for lunch? How about a chicken and mushroom focaccia sandwich! These tasty sandwiches are great for lunch or dinner and have the perfect balance of the foods you need. Mushrooms are the only fruit or vegetable source of Vitamin D, the “sunshine vitamin” that is essential to keep energy levels up, to maintain healthy bones and teeth and can help fight many diseases. Mushrooms combined with fresh herbs, vegetables and chicken makes a well-rounded, delicious and healthier sandwich you’ll enjoy more than an over-priced, and likely unhealthier, restaurant sandwich. Enjoy!
- 8 oz. boneless, skinless chicken breast
- 1 medium Portobello mushroom
- 1 1⁄2 Tbsp. fresh rosemary
- 1 tsp. fresh thyme
- 1 tsp. extra-virgin olive oil
- 1 1⁄2 tsp. balsamic vinegar
- 2-3oz. whole wheat focaccia (about 4×5 inches each)
- 1⁄2 cup fat-free mozzarella cheese, thinly sliced
- 1 large tomato, thinly sliced 2 small scallions, chopped
- 1⁄2 cup fresh basil, thinly sliced
Preheat oven to 400 degrees. Line a sheet pan with nonstick foil, if desired. Sliced chicken into 1⁄2- inch strips, across the grain, and placed in a large bowl. Slice mushroom in slightly thinner strips and add to chicken. Sprinkle with rosemary and thyme. In a small bowl, stir together oil and vinegar, then drizzle over chick- en-mushroom mixture. Spread mixture out on prepared pan, not allowing strips to touch, and roast for 15 minutes, stirring halfway through. Remove from oven to cook slightly.
Slice focaccia horizontally, creating top and bottom halves, and toast in a toaster or under a hot broiler for 1 minute to crisp, if desired. To assemble, place toasted focaccia on plates. Place half of cheese on each bottom half, followed by half of chicken-mush- room mixture. Divide tomato, scallions, and basil between the 2 sandwiches and cover with top halves.