I ate something like this at a restaurant in South Dakota the weekend I was out there to do my TEDx talk. It was a really amazing weekend and surreal, too, and this was the last meal before I left the next day. I might have been just super hungry, but this was so delicious I memorized it while I was eating it and hoped to recreate it.
It’s super healthy and I believe low carb, but considering I just made it up, I have no idea so don’t quote me on anything other than I promise it’s delicious!
This is meant to be a hot sandwich as well – so serve it shortly after taking it out of the oven – and you need to eat it with a knife and fork. Totally worth it!
Ingredients (serves 4):
- 4 boneless skinless chicken breasts
- 2 Portobello mushroom caps, sliced
- 1 red bell pepper, cut into large pieces
- fresh goat cheese
- fresh basil leaves
- Olive oil
- Balsamic vinegar
Heat oven to 350F. Rub olive oil, salt, and pepper on the chicken breasts and put in an oven-safe small pan (I use pottery for this.). In a separate pottery dish, toss the mushrooms and pepper pieces with another bit of olive oil, salt, and pepper. Put the chicken dish AND the vegetable dish into the oven at the same time. Roast the chicken the oven until completely cooked through (usually that’s about 35-40 minutes) and by the time it’s done, the veggies will be ready, too. Pull them out when you pull out the chicken.
When the chicken is just cool enough to handle without burning yourself, slice each breast lengthwise through the middle, creating a “bun” out of the chicken breast. On the “lower half” of the chicken bun, layer in the mushroom, top with crumbled goat cheese, then the red pepper, then basil leaves.
Top with the top half of the chicken bun, drizzle with balsamic vinegar and serve warm.