2 Chicken breasts
1/2 c Water
Salt
Freshly ground black pepper
4 Sprigs rosemary
2 tb Extra-virgin olive oil
pn Hot red pepper flakes
1 sm Onion, sliced
1 Red bell pepper, cored,
-seeded and cut into thick
-strips
1 Yellow bell pepper, cored,
-seeded and cut into thick
-strips
Sugar to taste (opt; ~1 ts)
6 Oil-cured black olives,
-pitted and cut in half
1 tb Capers
8 lg Thin slices crusty bread
2 Garlic cloves, peeled and
-cut in half
8 Very fresh basil leaves,
-chopped
Place chicken breasts skin side up in a medium saute pan and add
water. Season chicken with salt and pepper, and place herb sprigs
over chicken. Cook, covered, over medium low heat for 15-20 minutes.
Turn off heat and let cool in pan.
In a medium saute pan, add olive oil, hot red pepper flakes and onion.
Saute over medium-low heat for about 8 minutes, stirring often. Add
peppers and continue to cook, covered, until peppers are tender.
Toward end of cooking, stir in olives and capers. Season with salt
and pepper.
When chicken can be handled, remove skin and bones and any fat or
cartilage. Separate each breast into 3 fillets. Cut diagonally again
into 1/2″ thick pieces.
Toast bread on both sides. Very lightly rub one side of each slice of
bread with cut garlic cloves. Lay out 4 slices of bread. Arrange
chicken on top of bread. Top with pepper mixture, then basil. Cover
with remaining 4 slices of bread.
Yields
4 sandwiches