8 ounces Chicken Breast without skin
Extra Virgin Olive Oil
½ each Roasted Red Peppers, halved lengthwise
2 ounces Capicola, sliced thin
1 ounce Mozzarella Cheese, sliced
1 ounce Fontina Cheese, sliced
Pinch Oregano, fresh, dried-sprinkle
½ cup Margarita Mix-Entree Mix* Each
Fresh Basil leaves, to taste
1. Broil chicken with a little olive oil until cooked.
2. Layer roasted pepper, capicola, 2-3 fresh basil leaves, mozzarella and fontina on top of chicken.
3. Drizzle with a little olive oil and sprinkle with oregano.
4. Return to broiler until cheese is melted and slightly browned.
5. Transfer to serving plate
6. Pour on Margarita Entree Mix.*
7. Drizzle with desired amount of olive oil and fresh chiffonade basil.
*NOTES: May also be placed in a nice Italian Foccacia roll for you finicky sandwich generationer!
Margarita Tomato Mix
5 each Tomatoes - any variety, seeded and peeled
2 Tablespoons Red Onion, finely diced
1 Tablespoons Garlic Clove, finely minced
¼ cup Fresh Basil Leaves, chiffonade
Kosher Salt, to taste
Fresh Ground Pepper, to taste
Granulated Garlic, to taste
1. Fine mince tomatoes, lay out flat.
2. Season with garlic, salt and pepper
3. Mix and taste, lay out flat and adjust if needed.
4. Place in bowl and add onion, garlic and basil. Mix well. Use immediately *. See note!
5. Serve over brushetta bread, use on pizzas, (this is what we use on our Margarita Pizza and on salads).
ALSO: ENTREE MIX… I use this on hot items well. To keep the tomatoes perky and more "saucy," I toss the mix in E. V. olive oil. If using for fish and seafood, I substitute fine sea salt for kosher salt.
1. Taste is according to size, yield and variety of tomatoes. Adjust Seasonings according to your taste.
2. Laying tomatoes out flat helps distribution and absorption of seasonings.
3. If not using immediately, I rinse the tomatoes with cold water right after dicing before mixing. Drain well. Add basil when serving!