Italian Seasoned Chicken on Homemade Ciabatta Bread
Italian Seasoned Chicken on Homemade Ciabatta Bread
INGREDIENTS
Serves 4 people
Ciabatta Buns
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4 cup of unbleached all-purpose flour
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2 cups of warm water
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2 tsp of wheat gluten
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1 tsp of salt
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1/2 tsp of sugar
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1/4 tsp of instant yeast
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Cornmeal (for dusting)
PREPARATION
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Using a KitchenAid, pour the water, wheat gluten, salt, sugar, and yeast in the bowl.
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Let stand for 10 to 13 minutes.
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Attach the dough hook to the mixer and add the flour to the mixture a little at a time and blend on slow speed.
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Turn the speed up one notch and continue to blend the mixture while scraping the sides with a spatula.
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The mixture will form a sticky dough that resembles a thick cake batter.
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Cover the bowl with a dish towel and set aside in a warm spot for around 8 to 10 hours until tripled in size.
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Dust a baking sheet with the cornmeal and pre-heat the oven to 400 degrees.
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Toss the dough out on a floured board and kneed for 2 minutes.
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Cut the dough into 4 pieces.
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Flour your hands and shape the dough into squares.
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Place the dough on the cookie sheet and dust with more cornmeal.
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Bake for 25 to 30 minutes until the buns are golden brown on top.
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Remove and let stand on a wire rack for 5 to 10 minutes before slicing.
INGREDIENTS
Seasoned Chicken
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4 boneless chicken breasts
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1 Tsp of salt
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1 tsp of fresh ground black pepper
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1/2 tsp of dried oregano
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1/2 tsp of dried basil
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1/2 tsp of dried thyme
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1/2 tsp of dried marjoram
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1 tsp of garlic powder
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3 Tbls of extra virgin olive oil
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1 avocado, peeled, seeded and sliced
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3 Roma tomatoes, diced
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1 small red onion, thinly sliced
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4 pieces of lettuce
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Mayonnaise
PREPARATION
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In a small bowl, mix together the pepper, salt, oregano, basil, thyme, marjoram and garlic powder.
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Sprinkle the mixture on both sides of the chicken breasts
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In a large frying pan, sauté the chicken breasts in the olive oil for 3 to 4 minutes on each side.
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Assemble by placing the mayonnaise on the ciabatta bread, add the lettuce, chicken, avocado, red onion and chopped tomatoes.
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