Shredded Chicken with Spinach and Feta Melt

Tribeca Oven Recipes

Shredded Chicken with Spinach and Feta Melt

Course: Main Course
Product Category: Sandwich Carriers, Specialty Loaves
Servings: 4 servings
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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.

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