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Mozzy Chicken Baked Sandwiches
Mozzy Chicken Baked Sandwiches

Before you jump to Mozzy Chicken Baked Sandwiches recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons for this. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can put a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. A lot of people typically believe that healthy diets call for much work and will significantly change how they live and eat. It is possible, however, to make several minor changes that can start to make a difference to our daily eating habits.

You can get results without needing to remove foods from your diet or make substantial changes at once. It’s not a bad idea if you want to make big changes, but the most important thing is to bit by bit switch to making healthier eating selections. Eventually, you will find that you actually prefer to consume healthy foods after you have eaten that way for a while. Like many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

Therefore, it should be quite obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to mozzy chicken baked sandwiches recipe. To cook mozzy chicken baked sandwiches you only need 48 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Mozzy Chicken Baked Sandwiches:
  1. Prepare Chicken breast (organic, skinless)
  2. Use Extra virgin olive oil
  3. Use sea salt and pepper
  4. Get eggs beaten with a bit of milk
  5. Prepare Sauce
  6. Prepare Leave oil in electric frying pan and reheat to 250 degrees F, or a bit hotter. Add
  7. Prepare about two thirds of a cup of spaghetti sauce
  8. Prepare dried Italian seasoning
  9. Provide sea salt and pepper (a pinch at a time)
  10. Provide fresh or dried basil
  11. You need minced or crushed garlic
  12. Prepare Worcestershire sauce
  13. Take lime juice
  14. Get extra virgin olive oil
  15. Use frozen mixed vegetables
  16. You need butter
  17. Provide Red Wine
  18. Provide Balsamic Vinegar
  19. Prepare peach spread or paste (slice off a few slices of fresh peach, sear on both sides and smash removing skin, frying up skin for salad crumble later)
  20. Take milk (or so)
  21. Use Italian Bread
  22. Use smear with extra virgin olive oil
  23. Take slab of mozzarella cheese into thick slices (about two or three slices)
  24. Take slab of extra sharp or sharp cheddar cheese into thick slices (about one or two slices)
  25. Get Chicken preparation
  26. Get Fork the chicken apart then pour on top of the chicken
  27. Provide crushed fennel
  28. Get dried or fresh basil
  29. Prepare crushed thyme
  30. Get squeezes of lime juice
  31. Provide sea salt and pepper (pinch at a time)
  32. Use capers
  33. Use caviar
  34. Get Salad
  35. Prepare (using whatever you have on hand is the whole point)
  36. Use Grilled peach slices (about half to a whole peach)
  37. Provide chopped dates (1-2 T)
  38. Provide Sliced, chopped cucumber (remove most of the skin)
  39. You need Sliced, chopped Kalamata olives
  40. Prepare Fennel
  41. Get Thyme
  42. You need Toasted coconut
  43. Get Balsamic Vinegar
  44. Prepare sliced jalapeno pepper (diced)
  45. Get Brown sugar (2-3 T soft)
  46. Take Sea salt and pepper (a pinch at a time for taste)
  47. Take /* TASTE all food before serving it or eating it–taste it before adding each ingredient
  48. Take old Bay (sprinkle lightly)
Instructions to make Mozzy Chicken Baked Sandwiches:
  1. Heat olive oil in electric fry pan browning chicken lightly on each side after dipping breasts into egg and lightly adding salt and pepper Remove from pan, place on paper towel. Remove two or three breast slices and freeze the remainder. NOTE: I add the unused egg and pull out the light scramble without mixing it much and set it aside for plating.
  2. Sauce. Add together all the sauce ingredients and allow to simmer adding wine then milk, alternating for flavor. Add seasoning, especially salt if necessary by the small pinch.
  3. Hand fluff the pulled chicken with the spices and toss the chicken into the sauce once the sauce is creamy and savory. Add a little more wine, olive oil, and milk to obtain a creamy tasty consistency. Salt only if necessary, under salt before ruining this dish with too much salt–never over salt, though it is okay to over-pepper. Saute to meld flavors with meat.
  4. In the electric skillet push all the chicken and sauce to one side, lay down one slice of oiled bread and scoop the chicken sauce all over the bread slice. Add the other slice of oiled bread. Fry lightly in olive oil, though it is yummy to obtain a bit of a darkness to the fry a darker brown. Add all the cheese to the chicken and allow to begin to melt.
  5. The sandwiches will probably be falling into pieces, but that is the plan. Lift the sandwiches, in pieces if necessary, out onto a small cooking sheet or pan for the oven, and continue to place pieces on the sheet until there is nothing left in the fry pan. Preheat the convection oven to turbo or 400 degrees F. Just before placing the sandwiches into the oven, open the sandwiches and place the remaining saved off egg scramble.
  6. Bake sandwiches until browned and toasty, no more moisture on bread, though lots of yummy sauciness inside sandwiches.
  7. Salad. Slice grilled or fried peach slices to make bite size pieces. Do the same to the cucumber, which should be icy cold. Splash with lime juice and hand toss. Toss lightly the warm and the cold, add the dry spices and the dates or figs. Into a small bowl add the olive oil, wine, balsamic vinegar, and remaining spices with a splash of lime. Crunch up a handful of corn chips and layer corn chips with salad into a ramekin and serve cold.
  8. Using a cutter or glass, place cutter over baked sandwich and lift with a spatula. Place on a plate in a pair or a trio with the ramekin also placed on the plate. Sprinkle the sandwich cutouts lightly with caviar. Serve with red wine and ice cold water with lime juice sprinkled into the water for flavor and freshness.

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