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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 Techniques To Live Green Plus Spend less Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we are unable to change things for the better without everyone’s active contribution. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The cooking area is a good place to start saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living just isn’t that tough. It’s about being functional, usually.

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

The ingredients needed to prepare Mozzy Chicken Baked Sandwiches:
  1. Provide Chicken breast (organic, skinless)
  2. Get Extra virgin olive oil
  3. Take sea salt and pepper
  4. Provide eggs beaten with a bit of milk
  5. Take Sauce
  6. Take Leave oil in electric frying pan and reheat to 250 degrees F, or a bit hotter. Add
  7. Use about two thirds of a cup of spaghetti sauce
  8. Get dried Italian seasoning
  9. Prepare sea salt and pepper (a pinch at a time)
  10. Use fresh or dried basil
  11. Provide minced or crushed garlic
  12. Prepare Worcestershire sauce
  13. You need 2-3 teaspoons lime juice
  14. You need extra virgin olive oil
  15. Get 1/2-1 C frozen mixed vegetables
  16. Use 1 T butter
  17. Take 1/4 C Red Wine
  18. Take 1-2 T 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. Get 1/4 C milk (or so)
  21. Prepare Italian Bread
  22. Provide smear with extra virgin olive oil
  23. Use slice slab of mozzarella cheese into thick slices (about two or three slices)
  24. Take slice slab of extra sharp or sharp cheddar cheese into thick slices (about one or two slices)
  25. Provide Chicken preparation
  26. Get Fork the chicken apart then pour on top of the chicken
  27. Provide crushed fennel
  28. Take dried or fresh basil
  29. Provide crushed thyme
  30. Take a few squeezes of lime juice
  31. Provide sea salt and pepper (pinch at a time)
  32. Get 1 t capers
  33. You need caviar
  34. Use Salad
  35. You need (using whatever you have on hand is the whole point)
  36. Get Grilled peach slices (about half to a whole peach)
  37. Prepare chopped dates (1-2 T)
  38. Get Sliced, chopped cucumber (remove most of the skin)
  39. You need Sliced, chopped Kalamata olives
  40. Prepare Fennel
  41. Use Thyme
  42. Prepare Toasted coconut
  43. Provide Balsamic Vinegar
  44. Prepare 1 slice sliced jalapeno pepper (diced)
  45. Take Brown sugar (2-3 T soft)
  46. Provide Sea salt and pepper (a pinch at a time for taste)
  47. Provide /* TASTE all food before serving it or eating it–taste it before adding each ingredient
  48. Get 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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