Winner Winner Chicken Dinner!

I found this recipe on pinterest from here. My hubby is a big Caesar salad guy so I tried it out on him... and he kept taking "one more" spoonful- must be good!!

I had some chicken leftover from the night before that had simmered for about 4 hours with seasonings so it was falling apart on me as I was trying to get it out of the pot- YUM!!!
(By simmering a large amount of chicken all together it provides enough for several small dishes for a week. Might as well if you are only cooking for a few.)

So here it is:

Chicken Caesar Pasta Salad

Author: Amy Allen Clark

Prep time:  15 mins

Cook time:  12 mins

Total time:  27 mins

Serves: 6

To make this dish quicker, use a rotisserie chicken instead of roasting your own!

Ingredients

1 pound dry penne pasta

4 boneless chicken breasts, roasted & seasoned with Mrs. Dash Tomato Basil Garlic seasoning* 

½ teaspoon ground black pepper

¼ teaspoon salt

1-2 teaspoons Mrs. Dash Tomato Basil Garlic seasoning*

1 (8 ounce) bottle Caesar salad dressing

¼ cup red wine vinegar

1 head romaine lettuce – rinsed, dried and shredded

1 pint cherry tomatoes, halved (or 1-2 regular tomatoes chopped)

 ½ cup grated Parmesan cheese (optional)

Instructions

Prepare chicken as directed above. Allow the meat to rest ten minutes and then dice or shred for your pasta salad.

Prepare your lettuce and tomatoes and toss them into a large bowl with the cooled chicken.

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.

In a bowl, mix together salad dressing, vinegar, and seasonings. Toss together pasta, chicken, lettuce, tomatoes, and dressing mixture.

Garnish with croutons and Parmesan cheese, if desired. 

*I had McCormick's Pinch Perfect Garlic and Herb- anything similar to these will work for this.

low-down two-timin' pasta.

ok, so not so "low-down", i love the two-timin' name. Like they're working against each other, but they really aren't. Who would have thought to mix Marinara and Alfredo sauce?!? someone on pinterest, of course.

So I found this recipe here.

The flavor was pretty good, my hubby is still waiting for a big flavor kick tho. (maybe I'll add red pepper flakes next time.)

I also added about 1 cup of cooked Italian Sausage.

1 box penne pasta

1 (15 oz.) jar Alfredo sauce 

1 (24oz.) jar Marinara sauce (i picked sautéed onion and garlic) 

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Cook pasta according to directions and drain.  

Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. 

Yup, that easy. We had it with a side of veggies and garlic bread.

Smothered Chicken Casserole

I love this recipe made with a few modifications. I put it in the crockpot, minus the flour. I used thin spaghetti instead of angel hair. I made the caesar dressing from a packet.
I wasn't able to let it marinade as long as I wanted so extra caesar dressing went in with the rest of it!

Ingredients

1/2 cup prepared caesar salad dressing
4 boneless, skinless chicken breasts


4 slices bacon

8 oz. sliced mushrooms
1 cup onion, diced
3 tbsp all-purpose flour
3 tbsp butter
1 tsp kosher salt
1/4 tsp pepper
2 tbsp fresh lemon juice
3 cup chicken broth
1 1/2 cup heavy cream
1 cup Gruyere cheese, grated

2 C fresh tomatoes, diced
1/4 C fresh parsley, minced

1 lb thin spaghetti

Instructions

Marinade chicken breasts in caesar dressing for at least 3 hours, up to overnight.
Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.
Remove chicken from marinade and cook in bacon fat until well browned. You don't have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish.
Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.
Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.
Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.
Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
While the chicken is baking, cook 1 lb pasta on the stove-top and drain.
Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

Quesadilla Casserole

Another Pinterest recipe! (I have no idea where it originated (sorry!) it was repinned like crazy from lots of places- I bet it's in a Betty Crocker cookbook somewhere)
This one was another relatively easy one- I just cooked up all the meat saucy goodness when I was prepackaging my freezer meals.
This recipe does usually call for a can of black beans, but since my hubby is severely allergic to beans I have left them out.

Meat/Saucy Goodness:
1 lb. ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic, can use dry or fresh
1/2 tsp red pepper flakes
1/2 tsp oregano
15 oz. can of tomato sauce
1 can of corn, drained
1 can of chopped green chiles

4-6 flour tortillas*

2 cups cheddar cheese

*I used a smaller pan and cut the tortillas down to fit the 9"x9" casserole dish. You can use a 9"x13" pan and cut and overlap the tortillas to fit.*

Brown ground beef in a large pan or dutch oven. Stir in onions. Cook on low for 5 minutes. Add Seasonings. Stir in canned ingredients, simmer for 5 minutes.

 ~At this point you can either continue the recipe and finish it for a meal now or freeze for later.~

Spread a heaping scoop of the beef mixture on the bottom of a casserole dish. Top with tortilla(s). Sprinkle with cheese. Repeat until you run out of the beef mixture. Top with remaining cheese.
Bake at 350 for 15- 20 minutes.

For freezing: Allow the beef mixture to cool for about 15 minutes and then bag it in a labeled Ziploc. When you wish to complete the recipe, thaw for a few hours and then reheat in a large pan and continue with the instructions.

Mexican Chicken

I found this recipe on Pinterest, it's everywhere so you can't miss it. In fact I think I had already pinned it 3 times before I actually tried it. Should have done it sooner. When there's only a few simple ingredients, it's an easy throw together dinner. And come on, who doesn't want that. every day.

I put it in the crockpot while I was prepping some other meals. So it ended up with some additional ingredients.

I'd give this 4 stars (maybe 5). one for easy. one for crockpot. one for juicy chicken. one for flavor.

So here's their version: 

MEXICAN CHICKEN 

1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste

1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Can be frozen
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

And my version:
1 pound boneless chicken breasts
1/2 package of taco seasoning
1 tsp minced garlic
1 can enchilada sauce
1/2 can of chopped green chiles
2 tbsp of chopped green peppers
3 green onions, chopped

Pour all ingredients except chicken into crockpot. Stir to combine all ingredients. Add Chicken. Cook on high for 4 hours or low for 6 or more.
Serve on a warm tortilla and top with cheese. I also topped mine with lettuce and tomato.

Zuppa Toscana Soup (from Olive Garden)

1 lb. spicy* Italian sausage – crumbled 

1/2 lb. smoked bacon – chopped

1 qt. water 

(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth  

2 lg. russet potatoes – scrubbed clean, cubed 

2 garlic cloves – peeled, crushed 

1 med. onion – peeled, chopped 

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream

 salt and pepper – to taste

Place broth, water, garlic, potatoes, and onion in a pot.

Simmer over medium heat until potatoes are tender.

Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.

Drain sausage and set to the side.

Brown bacon in a pan over medium-high heat. Be careful not to cook over crispy.

Drain bacon and set to the side.

Add sausage and bacon to the soup.

Simmer for 10 minutes.

Add kale and cream to pot.

Season with salt and pepper.

Simmer for 2 minutes.

*Can be substituted with mild Italian sausage for subtle flavor.

Stamp of Approval Spaghetti Sauce

I cut this recipe out of a Taste of Home magazine recently. It looked so good-- which to me is a good enough reason to cut everything out of magazines. I didn't have some of the ingredients like Worcestershire sauce or dried marjoram, but I figured that it would taste fine without. I halved this recipe also since I wasn't going to be serving 12. (I didn't half the seasonings though- gotta love flavor!)

2 pounds ground beef

3/4 pound bulk Italian sausage

4 medium onions, finely chopped

8 garlic cloves, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained (I put these in the blender for 5 seconds before adding to the sauce)

4 cans (6 ounces each) tomato paste

1/2 cup water

1/4 cup sugar

1/4 cup minced fresh or dried parsley 

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

4 bay leaves

1 teaspoon rubbed sage

1/2 teaspoon salt

1/2 teaspoon pepper

Hot cooked spaghetti

(1/4 cup of worcestershire sauce and 1/2 tsp of dried marjoram.)

In a Dutch oven, cook the beef, sausage, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8-10 hours. Discard bay leaves. Serve with spaghetti. Yield: 12 servings (3 quarts).

Chick-fila (kind of) Chicken Salad

I used leftover crockpot chicken from a couple nights before- turned out fabulous!
2 cups of cooked chicken breast, chopped finely.
1/3 cup of celery, finely diced
1 hard boiled egg, minced
1/4 tsp of salt
1/4 tsp of pepper
1/2 tsp of sugar
1/3 cup of sweet pickle relish
2/3-1 cup of mayo
1/4 tsp of dill weed

Croissants

In medium mixing bowl, combine ingredients together. Refrigerate until serving. Slice croissants in half (horizontally) and then spread chicken salad between the croissants.

*Chickfila's version has no dill weed. and they grill thick-cut bread slices to serve it on.

Chicken Bacon Ranch quesadillas

1 1/2 chicken breasts, diced small, cooked
3-4 slices of bacon, crispy

1 tablespoon dried parsley, crushed

1 teaspoon dried dill weed

1 teaspoon onion powder 

1 teaspoon dried onion flakes

1 teaspoon salt 

1/2 teaspoon  garlic powder

1/4 teaspoon ground pepper

1/3 cup of sour cream

Cheddar cheese

Swiss cheese

3-4 tortillas 

Cook bacon first and set aside.

Cook chicken on medium heat until cooked and slightly brown. 

Place dry seasonings in clean coffee grinder to grind finer. 30 seconds or less should do.

Sprinkle seasonings on chicken. Stir. 

Add sour cream stir until heated. 

On medium high heat, place tortillas on cast iron or non-stick pan. 

Top half of tortilla with chicken, bacon, and cheese. Fold tortilla over chicken. Flip when slightly brown. Serve with sour cream and guacamole.

Chicken Casserole Pie

I was trying to think of what to call this because it's kind of like a "Shepherd's Pie" or "Bishop's Pie" or whatever it's called where you come from. But it's also been called a casserole, you'll see when we get into it.

~Saute
2 tbsp of olive oil
1 mushroom finely chopped
1 large clove of garlic, finely chopped
1/4 of a medium onion, finely chopped

Start cooking on medium to medium high heat in a large pot.*

~Slice
1 carrot
1 celery stalk

Add to the large pot. Cook for 2 minutes then add 1 cup of water, Reduce heat to low.

~Cook
1 chicken breast, diced into pieces
1 tbsp of oil

In a medium skillet on medium-high heat, sear the chicken until the outsides turn brown. Stir into veggie mix.

~Pour in.
1 packet of French onion soup
2 more cups of water (or as the directions say- I went by taste)
1 tsp of italian seasoning, salt, pepper, and parsley

Allow this to simmer on low for 2-3 hours.

~Add
2-3 cups of frozen vegetables (such as peas)

Simmer for 10 minutes

~Mix
1 tbsp of cornstarch
2 tbsp of water

Stir into veggie/chicken mixture for thickening. Stir for 3-4 minutes.

~Boil
3-4 medium potatoes, diced

In a separate pot, boil potatoes in water (enough to cover the potatoes) for 30 minutes. Drain and return to separate pot.

~Mash
1/4 cup of butter
1/4 cup of milk
Salt and Pepper to taste
Stir together until smooth.

In a large deep casserole dish, pour in veggie/chicken mixture. Using a large flat spoon or spatula, scoop mashed potatoes and gently drop them onto the mixture.

~Sprinkle on Potatoes
1/2 cup of cheese, (cheddar or mozzarella)

 ~Bake for 20-30 minutes at 350 degrees.
Allow 5 minutes for cooling time - and Enjoy!


*Also adaptable for a crock pot. Start on high.
Cook chicken separately and then add to mixture. Turn to low.
Cook potatoes as per instructions. Gently drop on top of mixture about 20 minutes before dinnertime. Turn to warm.

Rustic Spinach Salad

I put off trying this recipe because it's salad, and salad sometimes gets old. But this was a fun, quick recipe full of flavor and a little crunch.
I also don't usually make salads with spinach going solo, but this was so good this way!

8 cups of spinach leaves
2 small apples, thinly sliced
2 cups of shredded chicken breast
1/2 cup of mozzarella
1/4 cup of walnut or pecan pieces
1/2 cup of Italian dressing (or any vinaigrette dressing)

Toss together just before serving. For best results, use chilled ingredients.

Chicken Salad

I am borrowing this recipe from Food Network. I always check the reviews and I found lots of people complaining about the salt. So I changed that in this recipe. I also split the mayo with half regular/ half fat free to keep the flavor but not all the calories. I had extra celery stalks so I also added a bit more of that for more crunch! I also recommend using rotisserie chicken, from the store, your own recipe, or leftover from a previous meal.

4 cups cooked chicken, cubed
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced
        or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste.

Add to the chicken and mix gently until combined.
Refrigerate until ready to serve.
Serve on a Croissant. Other cooks suggest adding a couple strips of bacon and some lettuce and tomato. It's good either way!

Zesty Tuna Salad

Now, I am not a huge fan of tuna. period. I rarely eat it. But I found a recipe that sounded really good. I mean, come on, it's better than the tuna and mayo slush they have at Scumway. (I can call it that, I use to work there!)
I found this recipe on allrecipes.com
I made it better, I added a bit more mayo mixing fat free and regular, to keep the taste but not the calories. I also added an additional teaspoon on sweet relish. it sounded so good, then it tasted good too!

2 (6 ounce) cans tuna, drained
2 teaspoons mayonnaise (or 4)
2 teaspoons sweet pickle relish (or 3)
2 teaspoons Dijon-style prepared mustard
2 stalks celery, chopped
1/2 cup chopped onion
1/2 teaspoon ground black pepper

Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.
And it's delicious on a croissant!

chicken pad thai

I thought I had shared this recipe, but apparently not. I will now! This is a favorite of ours! We eat it all the time!!!
1 (12 ounce) package rice noodles or 4 packages of ramen noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts (optional)
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

For rice noodles: Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
For Ramen noodles: Cook as directed. Throw away flavor packets.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside.
Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions and wedge of lemon.

Meredith Andrew's Vegetable soup

This is singer/songwriter Meredith Andrew's Vegetable Soup recipe. watch her recipe here She had a "dump this can and that can" sort of recipe and forgot a few things, so I thought I would help it out a bit and provide a little more instruction.

3 tbsp of vegetable oil
1 lb of country sausage (i think she used beef, but this sounded better)
1 tbsp of minced garlic
1/4 cup of onion
2 cans of "fire-roasted" diced tomatoes
1 box of chicken broth
1 can of tomato sauce
1 cup of celery, chopped
1/4- 1 cup of carrots (i grated mine and only did 1/4 cup)
1/4-1/2 tsp of salt, pepper, and garlic powder each
1 tbsp of McCormick's Montreal chicken seasoning
3 (definite) potatoes, cut in chunks
1 can of corn, drained
1 cup of green beans (fresh or frozen)

In a large pot, cook the country sausage on medium heat, using the oil to keep it from sticking. Use a spatula to break them into small pieces and cook thoroughly, add onion and garlic.
When the onion start to brown, add diced tomatoes, broth and sauce.  Stir in celery and carrots.
Add seasonings. Add more to taste. Simmer for a few hours.
3-4 hours before serving - add potato chunks.
1-2 hours before serving - add corn and green beans.
Enjoy. It's yummy for your tummy!

Garrison Red walls and Tortilla Soup

So I am sitting on my bed recovering from painting (i'm helping out a friend we're staying with, by giving him an awesome deal (aka free) on decorating work).
I found a color "Garrison Red". It's a nice mix between a dark rose and burgundy. maybe. It was quite close to another color I love just because of the name- "Cocoa Rose". It has a nice ring to it. I usually end up going with colors based on their name. Ok, they usually match the room really well too!!!
Anyway... this post is really to stick this yummy recipe on here!
It's delicious and warmness all mixed together. (and it's from Family Circle... ssh!)
Tortilla Soup
Juice from one lime
3/4 pound of chicken breast (whole)
2 tbsp of hot chili powder

2 tsp of oil
3 cloves of garlic, minced
1 can (14 1/2oz) of jalapeno flavored diced tomatoes
3 cups of low sodium chicken broth

1/2 cup of shredded sharp cheddar cheese
1 avocado, cut into chunks
Tortilla chips

First- Heat broiler. Drizzle lime juice on chicken. Sprinkle with 1 tsp of chili powder. Coat pan with nonstick spray. Broil chicken 5-6 minutes on both sides.
*(if you have leftover chicken from another meal you can use that instead)*
Second- Heat oil in large deep pot over medium heat; add garlic and chili powder. Cook 1 minute. Add tomatoes (plus juice) and chicken broth. Bring to a boil and simmer for 10 minutes, covered.
Third- Shred chicken and add to chicken broth mixture. Simmer for another 5 minutes.
Separate into 4 bowls. Top with cheese, avocado and crushed tortilla chips.

Chicken Paella

The very name should make you want to sit down and enjoy its tastiness.
Serves 4-5 or 2 if you don't want to share.

Olive oil
2-3 tablespoons of minced garlic
1/2 green pepper (chopped)
1/2 red pepper (chopped)
1 tomato (chopped)
1/2 onion (you guessed it- chopped)

1 pound of chicken breast (cut into chunks)

Paella seasoning mix or 2 chicken bouillon cube.
1 can of tomato sauce
2- 2 1/2 cups of water
1-2 tsp pf parsley
1-2 tsp of salt

1 1/2 cups of rice, uncooked
optional vegetables- corn, peas, or wide green beans.

Stir together seasoning packet or cubes with the tomato sauce and water. Add the parsley and salt. Simmer on medium heat.

Heat oil in medium/large skillet on medium heat. Saute the onions, peppers, garlic and tomato til brown. Place in bowl and set aside.

Add a little bit more oil if needed and cook the chicken til they have a touch of brown; add back in the pepper mixture for a minute.

Place Chicken/Pepper mixture in a 9x13 pan. Stir in rice and vegetables. Pour in the Paella sauce and gently stir it. Cover with Aluminum foil; Bake at 350 for 30 minutes or until rice is done.

Bruschetta

Italian in the air!

1 loaf of italian or french bread, sliced*
4 varieties of tomatoes, diced into 1/4 inch pieces
parsley
cilantro
basil
oregano
salt and pepper
2 cloves of garlic, minced
1 tbsp of vinegar (optional)
mozzerella cheese (optional)
olive oil

Cold option.(have tomatoes stored in frig) Mix tomatoes with vinegar. Add seasonings. Keep refrigerated.

Warm option. Mix tomatoes and seasoning. Set aside.

Brush the slices of bread with the oil (enough to cover the bread but not soak it). Fry the garlic with a little oil in medium-high heat. Fry the bread on top of the garlic, repeat on other side when golden brown. Remove from heat and place the bread on a baking sheet in a warm oven, while you finish frying the rest of the bread.

Cold option. Scoop cold tomato mixture onto warm bread and serve immediately.

Warm option. Top room temperature tomato mixture on the bread in the oven. Top with cheese. Broil until the cheese melts. Serve immediately.

*Only use as many as you plan to be eaten. These do not reheat well.

Mexican/Italian Casserole

This is another throw together recipe.The idea was a Mexican Chicken rice dish.
But I have more Italian seasonings then Mexican so alas it's an Italian seasoned Mexican dish...

3/4 of a pound of Chicken, sliced in chunks
1/4 of a red pepper, chopped
1/4 of an onion, chopped
2 cloves of garlic, chopped
Italian seasonings
Chili powder
salt
pepper
1 15oz or bigger can of tomato sauce
1 cup of rice
1 can of corn
1/2 cup of cheese

First sautee the chicken, onion, red pepper and garlic until chicken is white. Sprinkle on Italian seasonings and chili powder. Cook until the chicken turns brown.
In a casserole dish, stir tomato sauce, rice, and a pinch of salt and pepper. (if you like lots of flavor add a tablespoon or so of the Italian seasonings and chili powder to this as well. Add Chicken mixture.
Bake at 350 for 30-45 minutes or until the rice is looking almost done.
Stir in corn. Top with cheese. Let cook for another 5-10 minutes. Bon Appétit!

Chicken Cordon Bleu Sandwich

Well, a mixture of not having all the usual ingredients available to me and having new ones available to me, has led me to this recipe.

4 Italian rolls (Carrefour brand for me)
1 chicken breast (my butcher did the butterfly cut for me) sliced in 4, 1/2 thick
4 slices of ham
4 slices of cheese
1 tomato (4 slices)
Vinegrette Salad Dressing
Italian seasoning

Heat rolls in oven til warm or golden.
While they are warming, Fry/Grill/Grill Machine the chicken slices. Once the outside starts turning white, spread dressing on the chicken and sprinkle a little bit of Italian Seasoning. Top with cheese and ham (cheese in between chicken and ham). Continue cooking until the cheese starts to melt. Remove from pan.
Sprinkle the tomatoes with the Italian seasoning and fry for about 30 seconds.
Cut open the rolls. Pile on the chicken and tomato.
Bon Appétit!