Chicken Parmesan Grinder

Turn stove top to medium heat. In a skillet add olive oil, minced garlic, Italian seasoning, tomato paste, salt, pepper, cherry tomatoes, chopped shallot, chopped leek, fresh basil and oregano and saute until golden brown.

Add the chicken, cover and saute until chicken has browned on both sides. Add chicken stock, re-cover to simmer, allowing the tomatoes to get juicy and plump so they burst and to keep the chicken moist.

Rotate by flipping chicken halfway through cooking time, at about 10 minutes. Once chicken is cooked (probably will take another 10 minutes after flipping) add the mozzarella and parmesan cheese, and cover letting the cheese melt for a few minutes.

Prepare bread by slicing in half laying slices open-faced. Layer fresh spinach leaves, chicken with mozzarella and serve immediately!

“Per la salute!”