Ingredients:
12 ounces boneless skinless chicken breasts
1/2 cup sliced green onions
2 garlic cloves, minced
2 tablespoons rice vinegar or 2 tablespoons white vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon olive oil
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon cornstarch
1 (16 ounce) Italian bread ( Boboli)
1/2 cup monterey jack cheese, shredded
1/2 cup mozzarella cheese
2 tablespoons pine nuts
Directions:
Rinse chicken and pat dry with paper towels.
Cut chicken into 1/2-inch pieces.
In large mixing bowl combine HALF of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon of the oil, the red pepper flakes and the black pepper.
Add the chicken pieces and stir to coat.
Let stand in refrigerator for about 30 minutes.
After it has had time to marinate, drain chicken reserving the liquid.
In a large skillet, heat 1 tablespoon oil, add chicken and saute about 3 minutes or until chicken is no longer pink.
Stir cornstarch into reserved liquid.
Add to skillet.
Cook and stir Place bread shell on a baking sheet and spoon chicken and sauce evenly over top.
Sprinkle with cheeses.
Bake, uncovered, in a 400 F oven for 12 minutes.
Top with remaining 1/4 cup green onions and pine nuts.
Return to oven for 2 minutes longer.
Servings: 4-6
Time preparation: 35 min.
Time total: 55 min.