Basil Chicken Recipe
Herb-marinated roasted chicken, tomato, red onion, provolone, arugula, basil aioli on ciabatta. Served with a side of kettle-chips
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Ingredients
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Chicken Marinade
Sandwich Assembly
Side
Method
Chicken Marinade
- 1
Prepare the Marinade
In a blender or food processor, combine the fresh basil leaves, garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend until smooth.
- 2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours for more flavor.
Roasting Chicken
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Roast the Chicken
Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
Sandwich Assembly
- 5
Prepare the Ciabatta
While the chicken is roasting, slice the ciabatta bread in half horizontally. If desired, lightly toast the bread in the oven for a few minutes.
- 6
Assemble the Sandwich
Layer the sliced roasted chicken on the bottom half of the ciabatta. Top with slices of tomato, red onion, provolone cheese, and a generous handful of arugula. Spread basil aioli on the top half of the ciabatta and close the sandwich.
Serve
- 7
Plate the Sandwich
Cut the sandwich in half and serve with a side of kettle-cooked potato chips.
