Ingredients Weight Measure
Chicken breast, boneless, skinless 6 oz. 12 ea.
Olive oil 2 Tbsp.
TABASCO® brand Garlic Pepper Sauce, divided 1 Tbsp.
Mushrooms, sliced 1 lb.
Cheddar cheese, shredded 1/2 cup
Mozzarella cheese, shredded 1/2 cup
Swiss cheese, shredded 1/2 cup
Garlic, fresh, chopped 1 Tbsp.
French bread, sliced, toasted 12 ea.
Plum tomatoes, seeded, chopped 2 cups
Asparagus spears, cooked 36 ea.


  1. Arrange the chicken breasts in a shallow pan. Brush with olive oil and TABASCO® Garlic Pepper Sauce. Cover and allow to marinate for 30 minutes.
  2. Combine the mushrooms, cheeses, garlic and TABASCO® Garlic Pepper Sauce in a 10" nonstick skillet.
  3. Place the skillet in a preheated 350°F oven and grill the chicken breasts.
  4. When mushroom/cheese mixture is melted and slightly browned, remove it from the oven and allow to rest about 5 minutes. Slice into 12 uniform pieces.
  5. Assemble the dish as follows: Place 2 slices of toast on each plate. Top with a grilled chicken breast. Top the chicken breast with a piece of the mushroom/cheese mixture. Garnish the plate with the chopped tomatoes and lay 3 spears of asparagus across the top of the entree.

Yield: 12 servings