Tuscan Chicken Recipe

Prepare and marinate chicken

Pound each chicken breast to an even thickness (about 1/2 inch) or butterfly if preferred. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook chicken

Preheat oven to 400°F (200°C) and heat an oven-safe skillet over medium-high heat. Add a thin film of oil to the skillet. Sear chicken 2–3 minutes per side until golden. Transfer skillet to the oven and roast 8–10 minutes, or until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice the chicken thinly against the grain.

Make pesto mayo

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp prepared basil pesto, and the finely chopped basil leaves. Stir until smooth and season to taste with a pinch of salt. Set aside.

Make quick gastrique-style mayo

In a small saucepan over medium heat, combine 1 tbsp sugar and 2 tbsp red wine vinegar. Stir until the sugar dissolves, then reduce heat to low and add 1 tbsp balsamic vinegar and 1 tbsp water. Simmer 1–2 minutes to meld flavors, then remove from heat and let cool 2 minutes. Whisk 1–4 tsp (to taste) of the gastrique into 2 tbsp of the mayonnaise (from the prepared mayo) or into remaining mayonnaise to create a slightly sweet-tangy gastrique mayo. Taste and add 1/4 tsp salt if needed.

Prepare baguette: Slice the baguette lengthwise but not completely through, leaving a hinge. Lightly brush the cut sides with 1 tsp olive oil. If you prefer warm bread, toast cut sides under the broiler or in a hot skillet until just golden (1–2 minutes).

Spread sauces: Spread a generous layer (about 1–2 tbsp) of pesto mayo on one inner side of the baguette. Spread 1–2 tbsp of gastrique mayo on the other side for contrast.

Layer sandwich: On the pesto-mayo side, arrange half the provolone slices, then layer the sliced roasted chicken evenly across the bread. Top the chicken with the remaining provolone (to help it melt slightly from residual warmth). Add the sliced pepperoncini/pepperocino evenly over the cheese, followed by the arugula or mixed greens and fresh basil leaves.

Finish and serve: Close the baguette and press lightly. If you like the cheese slightly melted, toast the assembled sandwich in a preheated 350°F (175°C) oven for 3–5 minutes or in a skillet covered with a lid over low heat for 1–2 minutes. Slice the sandwich into portions and serve immediately.