Chicken Caponata Sandwiches
You can skip the chicken and just make the caponata. Throw it on some crostini and you have instant appetizers!
Ingredients
For the Caponata
- ¼ cup olive oil
- 1 stalk of celery diced
- 1 medium eggplant cut into ½" cubes
- 1 medium onion diced
- 1 green bell pepper cored, seeded, and cut into ½" pieces
- 1 (15 ounce) can diced tomatoes with juices
- 3 tablespoons raisins
- ½ teaspoon dried oregano leaves
- ¼ cup red wine vinegar
- 5 teaspoons sugar
- 1 tablespoon drained capers
- ½ teaspoon each of salt & pepper plus more to taste
For the sandwiches
- 4-6 boneless skinless chicken breasts, pounded to ½" thick
- 1 loaf ciabatta bread sliced lengthwise, then crosswise into 4-6 portions
- 1 peeled garlic clove with the tip cut off
- Slices of provolone cheese
- Fresh basil leaves for garnish
Instructions
- In a wide pot or deep skillet, heat the oil over a medium flame. Add the celery and sauté until crisp-tender, about 2 minutes. Add the eggplant and sauté until it begins to soften, about 2 minutes. Add the onion and sauté until translucent, about 3 minutes. Add the bell pepper and cook until crisp-tender, about 5 minutes.
- Add the diced tomatoes with their juices, raisins and oregano. Cover with a lid and simmer over medium-low heat until the flavors blend and the mixture thickens, but the vegetables still hold their shape. Stir often, and cook for about 20 minutes.
- Stir in the vinegar, sugar, capers, and ½ teaspoon each of salt and pepper. Season with more salt and pepper to taste. Set aside.
- Pound your chicken breasts between saran wrap until they are ½" thick. Season liberally with salt and pepper on both sides and saute in a pan with some olive oil, until browned on both sides and cooked through. Cover with a lid while cooking to help keep them moist. Wrap them in aluminum foil to keep warm and allow them to rest. Then cut them in half when ready to serve.
- Preheat your broiler. Place all the bread pieces, cut sides up on a baking sheet and pop under the broiler to slightly toast. Rub all the toasted sides with the raw garlic clove. Place slices of provolone cheese on all pieces of bread. Pop back under the broiler until the cheese is melted and bubbly. Spoon warm caponata on top. Place half a piece of chicken breast over each sandwich and garnish with fresh basil leaves. Enjoy like a fancy person, with a fork and knife.
TIP: Calculate that you will need ½ a chicken breast for each open faced sandwich, and cook only what you need. Slice the bread into as many pieces as you want. Adjust the portion size of each sandwich to whatever you prefer. Also this dish can be vegetarian without the chicken and it will still taste amazing. Garnish with fresh basil.