Chicken Parmesan Grinder

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 2 Tablespoons Italian Seasoning
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Coarse Salt
• 1 Tablespoon Pepper
• 1 pint Cherry Tomatoes
• 1 bulb Shallot, Chopped
• 6 leaves Fresh Basil
• 1 bunch Leek, Chopped
• 4 sprigs Fresh Oregano
• 4 pieces Chicken Breast Cutlet
• 1/2 cups Chicken Stock
• 8 ounces, weight Mozzarella Cheese
• 1/2 cups Parmesan Cheese
• 4 loaves Ciabatta Rolls
• 1/2 cups Fresh Spinach

1. Turn stove top to medium heat.
2. In a skillet add olive oil, minced garlic, Italian seasoning, tomato paste, salt, pepper, cherry tomatoes, chopped shallot, chopped leek, fresh basil and oregano and saute until golden brown.
3. Add the chicken, cover and saute until chicken has browned on both sides.
4. Add chicken stock, re-cover to simmer, allowing the tomatoes to get juicy and plump so they burst and to keep the chicken moist.
5. Rotate by flipping chicken halfway through cooking time, at about 10 minutes.
6. Once chicken is cooked (probably will take another 10 minutes after flipping) add the mozzarella and parmesan cheese, and cover letting the cheese melt for a few minutes.
7. Prepare bread by slicing in half laying slices open-faced.
8. Layer fresh spinach leaves, chicken with mozzarella and serve immediately!
9. Per la salute!

olive oil, garlic, italian seasoning, tomato paste, salt, pepper, tomatoes, shallot, fresh basil, oregano, chicken, chicken, mozzarella cheese, parmesan cheese, rolls, fresh spinach

Taken from tastykitchen.com/recipes/main-courses/chicken-parmesan-grinder/ (may not work)