Wednesday, February 27, 2013

Italian Chicken Melts: A Busy Mom's Recipe

So I actually came up with a recipe myself.  It's something I cook on busy days when I want to make something that still feels home-cooked, healthy, and gourmet all at once--BUT is still EASY! (If you saw my post called Piles of Crepe, then you know this is a big deal for me!)


It's kinda like a mix between a topless sandwich, a Sloppy-Jo, and homemade pizza . . . but whatever it is to you I promise it is simple and uses things you may already have on-hand.  Here's what you do:

For your slow cooker:
 Boneless Chicken Breasts or Tenderloins.  They can be thawed for frozen--whatever your slow cooker can handle.

 Spaghetti sauce--your favorite kind.

 Put it in your slow cooker.

 Add yummy spices (if you have fresh ones, then use 'em!): oregano, garlic, basil

1 can of diced tomatoes, drained.

 Add it all in and let it cook for the day.

 When the chicken is tender and cooked through, shred it into chunky pieces with 2 forks.

 Let it simmer some more in the yummy sauce until you are ready to do the final prep (below):

 Right before it's time to eat, get a loaf of bread.  I use sour-dough.  This is store-bought sour dough bread, but french bread or whatever you have around would be good.

 Toast the bread.  Top with fresh spinach and a slice of mozzarella cheese.

 My kidlets like the spinach chopped up into little pieces so they don't notice it too much while they are eating.

 Add a spoonful of the  Italian Chicken on top.  It's okay if it overflows over the edge of the bread.
Pop it in the microwave just to melt the mozzarella cheese (or if you are doing a bunch you could put them in the oven on broil for a minute or two).

 Add Parmesan cheese if desired . . . and that's it!  Enjoy!

We actually eat ours with FORKS--except for Little Son--he prefers eating it pizza-style!

 Here's the recipe:

Italian Chicken Melts

10-15Chicken Breast Tenderloins
1 jar of favorite spaghetti sauce
1 can diced tomatoes
2 garlic cloves
1-2 TB of oregano (or use fresh)
1-2 TB of basil (or use fresh)

Shred the chicken into chunky pieces after it has been cooking on low for 6-8 hrs. Let simmer longer until ready to eat.

When ready to eat, you'll need:
Sliced and toasted bread (sour dough is yummy)
Fresh spinach
Mozzarella cheese, sliced (or grated would work too)
Parmesan cheese, if desired.

Pile a slice of toasted bread with some spinach, mozzarella cheese, and shredded chicken mixture.  Melt in microwave just until cheese melts.  Add Parmesan cheese and serve with a fork.

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