Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-8 Servings as a Tapa
- Spanish tomato sofrito
- 2 boneless, skinless chicken breasts
- 3-4 Tbsp extra virgin olive oil
- 2 large roasted red peppers
- 1 16 oz baguette
- 6 oz soft white cheese for melting
Make the sofrito, which takes about 20 minutes. Set aside. If you do not have time to make a sofrito, or want to give the montado a twist, substitute thick, prepared spaghetti sauce or pizza sauce.
Salt the chicken breasts. Heat a medium size frying pan with olive oil on bottom. Cook the chicken breasts on both sides until done, about 15 minutes.
Slice the baguette into pieces about 1/2-inch thick. Cut chicken breast into pieces small enough to sit atop the bread slices. Slice pepper into long strips. Cut cheese into slices, small enough to sit on top of a slice of baguette.
When ready to serve, heat broiler. Place chicken on bread slices and spoon tomato sofrito on top. Lay a strip of pepper over each. Top with a slice of cheese.
Place the montados under a hot broiler until cheese is melted. Serve hot.