Shredded Chicken with Spinach and Feta Melt
Shredded Chicken with Spinach and Feta Melt
Servings: 4 servings
Print Recipe
Share by Email
Ingredients
- 2 each Tribeca Oven Café Classic Garlic Loaf
- 2 each Chicken breast boneless and skinless
- 2 Tbsp. Extra virgin olive oil
- 2 tsp. Kosher salt
- 1 tsp. Black pepper ground
- 2 tsp. Garlic powder
- 16 oz. Spinach fresh
- 2 Tbsp. Butter softened
- 4 oz. Feta cheese crumbled
- 4 oz. Gouda cheese sliced
Instructions
- Prepare the Tribeca Oven Café Classic Garlic Loaf according to package instructions. Preheat oven to 400°F.
- Pound the chicken to about ½-inch thickness. Pat dry chicken breasts. Marinate chicken in extra virgin olive oil, salt, black pepper, and garlic powder.
- Grill chicken breasts about 7 minutes each side, rotating halfway for grill marks, or until internal temperature reaches165°F. Shred chicken when cooled.
- In a sauté pan over medium heat, cook spinach in olive oil until wilted. Set aside.
- Slice the Tribeca Oven Café Classic Garlic Loaf in half vertically, then in half lengthwise.
- Spread butter onto the slices.
- With the butter side down, place feta, sliced gouda cheese, spinach, and shredded chicken on the slice of bread. Place the other slice of bread with the butter side up.
- Grill sandwich while pressed, until golden brown.