Level : Medium
Serving : 2 sandwiches
Time : 1 h 30
- 2 chicken breasts
- 250 g of burrata cheese
- 1 cup of flour
- 2 eggs
- 1 cup of Italian breadcrumbs
- 1/2 cup of parmesan cheese
- 2 tbsp of dried oregano
- 4 slices of cooked bacon
- 2 small breadsticks
- 1 cup of fresh basil
- 1 clove of garlic
- 1/3 cup of olive oil
- 2 tbsp of Lime Tequila Hot Sauce
- 1/3 cup of roasted pine nuts
Ingredients for marinara sauce:
- 2 finely chopped French shallots
- 1 tbsp finely chopped garlic
- 2 cans diced tomatoes (796 ml)
- 2 tbsp tomato paste
- 1/4 cup white wine
- 2 tbsp Montreal steak spices
- 2 tbsp Firebarns Original hot sauce
- 2 tbsp dried oregano
In a saucepan, sauté shallots and garlic with a drizzle of olive oil. Deglaze with white wine, add Montreal steak spices and continue cooking for 2 to 3 minutes. Add tomatoes, tomato paste, Firebarns Original Hot Sauce and oregano. Cover and simmer over heat for about 45 minutes. Process in a blender and set aside.
Cut chicken breasts in half lengthwise, cover with plastic wrap and flatten slightly with a rolling pin. In 3 separate bowls, add flour, eggs and combine bread crumbs, Parmesan and dried oregano in the last bowl. Dip cutlets in flour, then eggs and finally in breadcrumb mixture. On a baking sheet lined with parchment paper, bake cutlets at 375°F for 25 minutes.
In a bowl, combine basil, garlic, Parmesan, roasted pine nuts and Lime Tequila Hot Sauce. Blend in olive oil gradually until desired consistency.
Cover cutlets with marinara sauce, cut burrata into 4 pieces, place each piece on top of cutlets and broil for about 3 to 4 minutes.
Cut the baguettes in 2, spread marinara sauce on both sides and broil for 3 to 4 minutes.
Add the cutlet to the bread with the bacon and pesto.