Last week, the butcher only had really small chicken breasts. Instead of buying extra I just stuck with two and figured I’d just make quesadillas or something with them. If you couldn’t tell from my most recent posts, we’ve been eating a lot of Mexican lately. I had some beautiful Indiana grown tomatoes from the farmer’s market that needed to be used as well as some fresh mozzarella in the fridge, so I thought I’d try something new and came up with this sandwich. It’s by no means a novel idea, but it was sooo good and I was quite proud of this. The chicken breasts, which were about a quarter pound each, ended up being the perfect size. And to be quite honest, this would be just as good without the bun.
To read more and view this delicious recipe from Random Anderson click on link: www.randomanderson.wordpress.com