1. Preheat oven to 350 degrees. 2. Whisk together lemon juice, 2 tbsp olive oil, mustard, rosemary, garlic, and salt & pepper in a measuring cup 3. Place chicken cutlets in a large ziploc bag and pour marinade from measuring cup over chicken. 4. Seal bag tightly and allow chicken to marinade at room temperature for 30 minutes. 5. Drizzle halved red bell peppers with olive oil and season with salt & pepper; roast in oven for 25 minutes 6. Heat 1 tbsp olive oil in a large pan over medium-high heat until shimmering. 7. Add chopped onion to pan and sauté until carmelized; set aside. 8. Place roasted bell peppers, shallot, 1.5 tsp olive oil, balsamic vinegar, maple syrup, sriracha, and tomato paste in blender and combine until smooth; set purée aside. 9. Remove chicken and discard marinade. 10. Place chicken in separate medium saucepan over medium-high heat and cook until done, about 3-4 minutes per side; rest 10 minutes 11. Place 1 tbsp butter in same pan used for onions and melt over medium-high heat. 12. Place two baguette halves in pan and cook until toasted 13. Repeat steps 11 & 12 for other half of baguette. 14. Slice chicken thin lengthwise. 15. Stack tomato (if using), arugula, onion, cheese, and chicken on one half of baguette. 16. Spread roasted bell pepper purée on other half of baguette and top sandwich off. ---------------------------------------------------------------------------
Nutrition
Ingredients
