As seen on "Our Daily Bread" 06/12/2010
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Guests: Chris Alongi
Chris’ Stuffed Banana Pepper Soup
12 banana peppers, sliced (removing the veins and seeds will make a milder soup – at times Chris will blanch the peppers – this also makes for a milder flavor)
1 large Spanish onion, chopped
2 cloves of garlic, minced
2 8oz. pkg. cream cheese
1 32 oz. can of roasted red peppers, sliced
3 32 oz. cans of chicken stock
1 quart half and half
Pinch of red pepper flakes
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. garlic powder
Salt and pepper to taste
2 Tbsp. olive oil
To a large soup pot, add olive oil. When the oil is hot add the sliced banana peppers, onion and garlic. Cook about 10 – 15 minutes. Add roasted red peppers, stir well. Add stock, red pepper flakes, oregano, basil, garlic powder, salt and pepper. Bring to a simmer. Then add the cream cheese. When the cream cheese is melted, add the half and half. Simmer.
12 – 15 large basil leaves
1 clove garlic
¼ cup sliced almonds
A pinch each of salt and pepper
1 Tbsp. grated cheese
¼ cup olive oil
Add everything to a food processor and blend well. For a runnier pesto add more oil. This should be the consistency of a spread.
Marinate 2 chicken breast in Balsamic vinaigrette or Italian salad dressing, for about 30 minutes.
Cook chicken on a grill pan until meat is no longer pink.
Top chicken with 2 thin slices of tomatoes
Cover the tomatoes with 2 slices of cheese
Once the cheese is melted, remove chicken breast onto the bottom of a roll. Spread the top of the roll with pesto and place on top of the chicken. Cut the sandwich on a diagonal.