Time: 30 min.
Complexity: easily
Servings: 4

A super-easy baked chicken breast sandwich made with minimal ingredients, yet so delicious and unique that you'll be proud to serve it to your guests. The focus here is on chicken, garlic, and rosemary. Pan-fry the chicken until crispy and then roast it with herbs and unpeeled garlic. Serve the chicken on slices of toasted bread, drizzled with the remaining roasting sauce. You can squeeze the roasted garlic out of its skins and spread it on the chicken.

Ingredients:

• 4 boneless, skin-on chicken breasts (about 700g)
• 2 tbsp. l. olive oil
• 2 heads of garlic
• 4 sprigs of fresh rosemary
• 4 slices sourdough bread, grilled or toasted
• 2 tablespoons white wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, wine vinegar, garlic, rosemary

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Heat olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook skin-side down until golden brown, about 5 minutes.
Step 3
• Separate the garlic cloves without peeling them. Turn the chicken over, add the garlic and rosemary to the pan, and place in the oven. Bake until the chicken is cooked through but still juicy, 15 to 20 minutes.
Step 4
• Place the bread on a platter and top each slice with a chicken breast. Pour vinegar into the pan and scrape up any browned bits with a wooden spoon. Add 3 tablespoons of water and simmer until the sauce thickens, about 2 minutes. Squeeze the roasted garlic from its skin and spread it on the bread. Before serving, pour the rosemary sauce over the chicken and bread.

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