Chicken and Peperonata on Grilled Rosemary Bread

• 份量: Makes 4 big panini.

食材

2 single chicken breasts, preferably free-range

½ cup water

Salt and freshly ground black pepper

4 sprigs rosemary

2 tablespoons extra-virgin olive oil

Pinch hot red pepper flakes

1 small onion, sliced

1 red and 1 yellow bell pepper, cored, seeded and cut into thick strips

Sugar to taste, optional (about 1 teaspoon)

6 oil-cured black olives, pitted and cut in half

1 tablespoon capers

8 large thin slices crusty rosemary bread

2 garlic cloves, peeled and cut in half

8 very fresh basil leaves

步驟

Place the chicken breasts skin side up in a medium sauté pan and add the water. Season the chicken with salt and pepper, and place the herb sprigs over the chicken. Cook, covered, over medium-low heat for 15 to 20 minutes, or until the flesh is just firm to the touch. Turn off the heat and let the chicken cool in the pan. In a medium sauté pan, add the olive oil, hot red pepper flakes, and onion. Sauté over medium-low heat for about 8 minutes, stirring often. Add the peppers and continue to cook, covered, until the peppers are tender. Toward the end of the cooking, stir in the olives and capers. Season with

salt and pepper to taste. When the chicken is cool enough to handle, remove the skin and bones and any fat or cartilage. Separate each breast into 3 fillets. Cut diagonally

into ½-inch-thick pieces. Toast bread on both sides, preferably over a grill (or a stovetop cast-iron grill), or place under a hot broiler. Very lightly rub one side of each slice of

bread with the cut garlic cloves. Lay out 4 slices of the bread. Arrange the chicken on top of the bread. Top with the pepper mixture. Coarsely chop the basil and sprinkle over the peppers. Cover with the remaining 4 slices of bread.