Had another salmon idea to post tonight..it sucked...It'll go in the "what I could have done better, I think" post. lol
So, a few months ago I was watching Bobby Flay's Throwdown and he was in Kentucky doing a "Hot Brown" throwdown.
I had honestly never even heard of a hot brown sandwich before. A traditional open face hot sandwich inspired by the Brown Hotel in Louisville, Kentucky consisting of turkey, mornay sauce, bread, tomato and bacon. So, as I got wrapped up into the show and Flay's enthusiastic competition my mind started wondering.
Several nights previously I had made some stuffed chicken breasts. They were flattened chicken breasts filled with spinach, artichoke heart and sun dried tomatoes. Dinner was great, but I ended up with a lot of leftover chicken.
So, what to do with these stuffed chicken breasts? After watching what a Hot Brown was, I thought to myself..."huh...what if I do a kind of Italian take on the traditional Hot Brown?" Hence, a "Kentalian Hot Brown!" Great way to use the leftovers and I'm thinking it would be a perfect gooey meal for a cold fall night.
So, the experiment began.
I sliced up some good rustic artisan sourdough bread and put it in the bottom of a baking dish. I spread some pesto on the top of the bread and then topped with tomato slices. On top of that, went the sliced up leftover chicken breasts.
I prepared a sauce, poured over it, and into the oven it went.
After heated through..topped with some parmesan. Definitely rich but oh so satisfying on a cold fall night! In hindsite, in order to keep this a little more "hot brown" authentic, I would have picked up some prosciutto and put on top, in place of regular bacon which I omitted. Still..some ooo-ey goo-ey yumminess. Not for the cholesteral faint of heart. Ok, really, not all that bad...it's just the sauce. ;-)
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