Tuscan Chicken & Bacon Recipe

Prep chicken

Preheat oven to 400°F (200°C). Pat chicken breasts dry. If very thick, butterfly or pound to even thickness (about 3/4 inch). In a small bowl, mix 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano. Rub chicken with 2 tbs olive oil then season evenly with the spice mixture.

Roast chicken

Place seasoned chicken on a rimmed baking sheet or in an ovenproof pan. Roast in preheated oven 18–22 minutes, until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly for sandwiches.

Cook bacon

While chicken roasts, arrange bacon slices on a separate baking sheet lined with foil or on a skillet. Bake at 400°F (same oven) for 12–16 minutes until crisp, or cook in a skillet over medium heat 8–10 minutes, turning, until crisp. Transfer to paper towels to drain and pat dry; halve or leave whole as preferred.

Prepare tomatoes and bread

Slice roma tomatoes into 1/4-inch rounds and season lightly with a pinch of salt and pepper. Slice ciabatta loaves horizontally to make sandwich halves.

Assemble sandwiches

Spread pesto aioli on both cut sides of the ciabatta. On bottom half layer: a handful of arugula (about 1/2 cup), sliced roasted chicken (even layer), 3 slices provolone over the chicken, cooked bacon (3 slices per sandwich), and tomato slices. Top with remaining ciabatta half.

In a small bowl combine 1 tbs mayonnaise, 2 tsp prepared basil pesto, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and adjust seasoning to taste. Chill briefly if time allows to let flavors meld.

Brush the outside of each sandwich lightly with softened butter or 1/2 tbs olive oil and sprinkle the exposed crust with 1/4 tsp dried Italian herbs (split between sandwiches).

Heat a panini press or large skillet over medium heat. If using a skillet, place a heavy skillet or foil-wrapped brick on top of the sandwich to press. Grill sandwiches 3–5 minutes per side on the press (or 3–4 minutes per side in skillet, pressing) until bread is golden and crusty and provolone is melted.

Remove from heat, let rest 1 minute, then slice each sandwich in half and serve immediately.