Chicken Muffuletta

Chicken Muffuletta
Photo by Jan Smith

Ingredients

  • ¼ teaspoon black pepper
  • Cooking spray
  • 1 tablespoon balsamic vinegar
  • 1 pound skinless, boneless rotisserie chicken breast, thinly sliced
  • 1 tablespoon olive oil
  • 4 ounces sharp provolone cheese, finely diced (about 1 cup)
  • 2/3 cup (2 ounces) chopped reduced-fat hard salami
  • + 7 more ingredients
    • 3 cups chopped seeded tomato (about 2 medium)
    • 2 teaspoons chopped fresh thyme
    • 1 1/3 cups chopped pimiento-stuffed olives (about 7 ounces)
    • 4 (8-ounce) loaves French bread
    • 8 cups diced peeled eggplant (about 1 pound)
    • 1 ½ cups chopped onion
    • ¼ cup chopped pepperoncini (about 5 medium)

Spread tomato evenly onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant and onion; sauté 10 minutes or until eggplant is tender and beginning to br...

View full recipe at My Recipes

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