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.
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.
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.
My family & I didn't care for this at all. My 21 yr old son asked me what type of "fish" it was & told me he couldn't stomach it - I explained it was chicken & goat cheese. Threw the recipe away and had to whip something else up for dinner. But some people seem to like it per the reviews so maybe it's just us . . .
from "Cooking Light" June 2009; worth saving!
I WILL make again, and I will pass recipe in my family.
If using as entire meal, count 1 serving as 1/2 of a cut-half of the bread loaf; then, only a salad is needed for complete meal.
Changes I made, with good results:
1. I used semolina loaf with sesame seeds;
2. First wrapped loaf in damp paper towel and microwaved 30 seconds, then left wrapped a couple minutes, to soften loaf for cutting and easier eating.
3. Before adding ingredients, I brushed cut loaf with OLIVE OIL and toasted under broiler.
A great change of pace from normal pizza sauce. I used kalamata olives because I couldn't find nicoise olives at my market. I baked a loaf of refrigerated French bread, cut the loaf in half length wise, and then in the middle. I liked the goat cheese because it didn't over power the sauce. I served it with a spinach salad.
Nice change of pace and quick and easy dish. Used jarred tapenade instead of chopping olives, and added the sundried tomatoes to that. I spread the bread with a roasted garlic puree that I make first, then layered with the olive mixture and then chicken and cheese. It makes kind of an unwieldy toast and I thought it was a little on the dry side as well, but tasty. If I do again, would mix chicken with the olive tomato mixture to keep it more moist. Think I would also use feta instead of goat cheese for a more tangy flavor combination.
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