Chicken Muffuletta

Name: Chicken Muffuletta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Creole, Cajun
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons black pepper; 907 grams loaves French bread; 454 grams skinless, boneless rotisserie chicken breast, thinly sliced; 454 grams cups diced peeled eggplant (about; 2 teaspoons chopped fresh thyme; 1 Tbsp olive oil; 355 milliliters chopped onion; 59 milliliters chopped pepperoncini (about 5 medium); 198 grams 1/3 cups chopped pimiento-stuffed olives (about; 237 milliliters ounces sharp provolone cheese, finely diced (about; 57 grams 2/3 cup chopped reduced-fat hard salami; 710 milliliters chopped seeded tomato (about 2 medium)

You can never have too many main course recipes, so give Chicken Muffulettan a try. This recipe serves 12. One portion of this dish contains around 21g of protein, 12g of fat, and a total of 366 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Creole cuisine. If you have pepperoncini, pepper, loaves bread, and a few other ingredients on hand, you can make it. To use up the salami you could follow this main course with the Chocolate Dessert Salami as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Spread tomato evenly onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes.

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Spread

Tomato

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Paper Towels

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add eggplant and onion; saut 10 minutes or until eggplant is tender and beginning to brown. Stir in thyme and pepper; cook 1 minute, stirring occasionally. Spoon eggplant mixture into a large bowl.

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Eggplant

Pepper

Onion

Thyme

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Bowl

Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add tomato; cook 2 minutes, stirring frequently. Stir tomato into eggplant mixture. Cool to room temperature.

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Eggplant

Tomato

Stir olives and next 5 ingredients (through vinegar) into eggplant mixture.

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Eggplant

Vinegar

Olives

Cut French bread loaves in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.

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Bread

Spread about 3 tablespoons olive mixture over bottom half of each loaf. Arrange chicken evenly on bottom halves. Top chicken evenly with remaining 3 tablespoons olive mixture; cover with top halves of loaves. Wrap loaves with plastic wrap; refrigerate up to 24 hours.

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Whole Chicken

Spread

Olives

Wrap

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Plastic Wrap

Cut each loaf into 3 pieces just before serving.

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 0teaspoons

black pepper 907grams

loaves French bread 454grams

skinless, boneless rotisserie chicken breast, thinly sliced 454grams

cups diced peeled eggplant (about 2teaspoons

chopped fresh thyme 1Tbsp

olive oil 355milliliters

chopped onion 59milliliters

chopped pepperoncini (about 5 medium)198grams

1/3 cups chopped pimiento-stuffed olives (about 237milliliters

ounces sharp provolone cheese, finely diced (about 57grams

2/3 cup chopped reduced-fat hard salami 710milliliters

chopped seeded tomato (about 2 medium)

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Terras Gaudan O Rosal Albarino Blend with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.