Recipes from Pilgrim's Kitchen

• 2 boneless/skinless Pilgrim's Pride chicken breast halves (pounding the breast halves slightly flatter makes the cheese stay on more easily)
• 4 tablespoons Homemade vinaigrette or bottled Italian dressing
• Feta cheese, crumbled
• Parmesan or Romano cheese, grated
• 2 Roma tomatoes, thinly sliced
• 2 green onions, finely chopped
• 4 slices sourdough bread (sandwich size)
• olive oil

Broil chicken breasts, about 7 - 10 minutes per side, or until done. Remove pan from broiler.

Sprinkle one side of sourdough bread slices with olive oil. Place on broiler pan (oil side up) with chicken.

Sprinkle each breast with finely crumbled feta cheese, plus Parmesan or Romano. Broil chicken and bread in oven until cheese is just slightly melted, and bread is lightly toasted. Watch carefully!

Remove chicken and toast from oven. Place a piece of toast on each serving plate. Cover with sliced tomato and a chicken breast on top of each; sprinkle with chopped green onions. Lightly drizzle with additional dressing if desired. Serve with a green salad.

Serves 2