Chicken Florentine Red Pepper Sandwiches

This sandwich is soooooo GOOD.  It is loaded with flavor.  I adapted this awesome marinade recipe from these Sweet Dijon Pork Chops for this chicken and it is so flavorful.  We served with our favorite Roasted Ranch Veggies.

This sandwich filling is delicious, but you don't have to stop at sandwiches.  It is so versatile. You could make it into a pasta dish, a quesadilla filling, a salad topping, a creamy soup, a pizza topping and a grilled cheese.  Or, how about adding artichokes and cream cheese to make an amazing dip?  

Chicken Florentine Red Pepper Sandwiches
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 chicken breasts, marinated
2 Tbl. olive oil (I used Avocado oil)
1 roasted red pepper, chopped (from a jar or homemade)
2 heaping cups fresh spinach, chopped
1/3 c. finely chopped onion
2 garlic cloves, finely minced
2 Tbl. crumbled Feta cheese, for serving
2 sandwich buns (I used Ciabatta), buttered and toasted

Sweet Dijon Chicken Marinade
juice of one orange (or lemon)
3 Tbl. Dijon mustard
1 Tbl. soy sauce
1/4 c. light brown sugar
a few dashes Worcestershire sauce
1/2 tsp. Italian seasoning
1 garlic clove, minced
1 Tbl. chopped green onions

For the marinade: Whisk together all ingredients and pour over chicken.  Allow to marinate as long as possible, preferably overnight.

To prepare:  Heat two medium skillets over medium heat.  Add one Tablespoon of oil to each of the pans.  To one pan, add the marinated chicken breasts, discarding the marinade.  Cook until internal temperature registers 165 degrees on an instant-read thermometer, flipping halfway through.  You will want to get some good color on the chicken.  

To the other pan, add the roasted red peppers and onion and saute until onion is tender.  Add the spinach and garlic and heat until spinach is cooked down.  Reduce heat to low.  Chop up the cooked chicken and add to the pan with the red peppers and spinach.  Stir to combine.  Serve on toasted buns and top each with some Feta cheese.  Serves 2.  

Jenn's Notes: You could add another chicken breast or two to the same marinade recipe and not have to double it.