Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread (Jeff Mauro) Recipe

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Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread (Jeff Mauro)
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Ingredients
31
Count
Nutrition
1329
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Sandwich Build:
  2. For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
  3. Preheat a grill pan or grill over medium-high heat.
  4. Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
  5. For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
  6. For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
  7. Balsamic Base:
  8. Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild. Yield: 1 1/3 cups.
  9. Fresh Focaccia:
  10. Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
  11. In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
  12. Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
  13. Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
  14. Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
  15. Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
  16. Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
  17. Preheat the oven to 425 degree F and set a rack in the middle of the oven.
  18. Bake the dough until golden brown, 35 to 40 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1328.63 Kcal (5563 kJ)
Calories from fat 546.17 Kcal
% Daily Value*
Total Fat 60.69g 93%
Cholesterol 132.26mg 44%
Sodium 1648.06mg 69%
Potassium 1190.42mg 25%
Total Carbs 133.67g 45%
Sugars 36.17g 145%
Dietary Fiber 7.04g 28%
Protein 54.86g 110%
Vitamin C 21.4mg 36%
Iron 5mg 28%
Calcium 371.7mg 37%
Amount Per 100 g
Calories 107.66 Kcal (451 kJ)
Calories from fat 44.26 Kcal
% Daily Value*
Total Fat 4.92g 93%
Cholesterol 10.72mg 44%
Sodium 133.55mg 69%
Potassium 96.47mg 25%
Total Carbs 10.83g 45%
Sugars 2.93g 145%
Dietary Fiber 0.57g 28%
Protein 4.45g 110%
Vitamin C 1.7mg 36%
Iron 0.4mg 28%
Calcium 30.1mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.8
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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