Chicken Florentine Red Pepper Sandwiches

From: Jenn@eatcakefordinner


2 chicken breasts, marinated

2 Tbl. olive oil (I used Avocado oil)

1 roasted red pepper, chopped (from a jar or homemade)

2 heaping cups fresh spinach, chopped

1/3 c. finely chopped onion

2 garlic cloves, finely minced

2 Tbl. crumbled Feta cheese, for serving

2 sandwich buns (we used Ciabatta), buttered and toasted


Sweet Dijon Chicken Marinade

juice of one orange (or lemon)

3 Tbl. Dijon mustard

1 Tbl. soy sauce

1/4 c. light brown sugar

a few dashes Worcestershire sauce

1/2 tsp. Italian seasoning

1 garlic clove, minced

1 Tbl. chopped green onions


For the marinade: Whisk together all ingredients and pour over chicken.  Allow to marinate as long as possible, preferably overnight.


To prepare:  Heat two medium skillets over medium heat.  Add one Tablespoon of oil to each of the pans.  To one pan, add the marinated chicken breasts, discarding the marinade.  Cook until internal temperature registers 165 degrees on an instant-read thermometer, flipping halfway through.  You will want to get some good color on the chicken.  


To the other pan, add the roasted red peppers and onion and saute until onion is tender.  Add the spinach and garlic and heat until spinach is cooked down.  Reduce heat to low.  Chop up the cooked chicken and add to the pan with the red peppers and spinach.  Stir to combine.  Serve on toasted buns and top each with some Feta cheese.  Serves 2.  


Jenn's Notes: You could add another chicken breast or two to the same marinade recipe and not have to double it.