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Italian Chicken Recipe

Name: Hilltop Retreats ITALIAN CHICKEN Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 3 tbs olive oil; 2 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs lemon juice; 1 piece three-cheese focaccia (or focaccia large enough for 4 sandwiches); 8 oz fresh mozzarella, sliced; 0.5 cups parmesan cheese, grated; 4 slices provolone, sliced (optional for extra melt); 2 tbs unsalted butter, melted (for toasting); 1 tbs olive oil; 2 cloves garlic cloves, minced; 14 oz crushed tomatoes; 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp sugar; 0.75 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tbs fresh basil, chopped (optional); 1 tbs olive oil (for brushing bread); 1 tbs fresh parsley, chopped; 0 to taste salt & pepper (to taste)

Inspired by Hilltop Retreat

Time45m

Serves4

Flavorful Italian seasoned chicken breast grilled on a three-cheese focaccia bread, melted mozzarella, and a classic marinara dipping sauce.

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Ingredients

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Chicken

4 pieces boneless skinless chicken breasts

3 tbs olive oil

2 tsp Italian seasoning

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

Bread & Cheese

1 piece three-cheese focaccia (or focaccia large enough for 4 sandwiches)

8 oz fresh mozzarella, sliced

1/2 cups Parmesan cheese, grated

4 slices provolone, sliced (optional for extra melt)

2 tbs unsalted butter, melted (for toasting)

Marinara Dipping Sauce

1 tbs olive oil

2 cloves Garlic cloves, minced

14 oz crushed tomatoes

1 tbs tomato paste

1 tsp Dried oregano

1 tsp dried basil

1/2 tsp sugar

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Red pepper flakes

1 tbs fresh basil, chopped (optional)

Assembly & Garnish

1 tbs olive oil (for brushing bread)

1 tbs Fresh parsley, chopped

0 to taste salt & pepper (to taste)

Method

Chicken

Pound and marinade

If chicken breasts are thick, place each between plastic wrap and pound to an even thickness about 1/2 inch. In a shallow dish combine 3 tbs olive oil, Italian seasoning, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and lemon juice. Add chicken, turn to coat, and let marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grate. Grill chicken 4–6 minutes per side or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/4–1/2-inch thick pieces for sandwiches.

Marinara Dipping Sauce

Heat 1 tbs olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Stir in chopped fresh basil (if using). Taste and adjust seasoning. Keep warm until serving.

Bread & Cheese

Preheat oven to 425°F (220°C) with rack in upper third. Slice the focaccia horizontally to create sandwich tops and bottoms, or cut into four individual sandwich-sized pieces. Brush cut sides lightly with melted butter and 1 tbs olive oil; season lightly with salt and pepper.

Layer the bottom halves with half of the sliced mozzarella, then place sliced grilled chicken evenly over cheese. Top chicken with remaining mozzarella slices and optional provolone. Sprinkle grated parmesan evenly over the cheese layers.

Place assembled sandwich bottoms on a baking sheet. Bake 6–9 minutes until cheese is melted and focaccia is warmed through. For a browned top, switch oven to broil and broil 1–2 minutes watching carefully to avoid burning. Remove from oven.

Assembly & Serve

Place sandwich tops on each assembled bottom. If desired, press lightly and cut each sandwich in half. Garnish with chopped fresh parsley. Serve immediately with warm marinara dipping sauce on the side.

Notes: Ensure marinara is warm and not too runny so it works well as a dip. All ingredient quantities correspond to 4 sandwiches.