Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella recipe
All Recipes Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Ingredients
- 4 tablespoons CARAPELLI® Extra Virgin Olive Oil, divided 1 tablespoon fresh lemon juice 2 cloves garlic, minced 3 teaspoons chopped fresh rosemary, divided ½ teaspoon coarse sea salt or kosher salt ¼ teaspoon freshly ground black pepper 4 (4 ounce) skinless, boneless chicken breast halves 4 slices rustic Italian or sourdough bread 1 cup packed baby greens or field greens 8 (1 ounce) slices fresh mozzarella cheese
Nutrition Info
- 450 caloriescarbohydrate: 13 gcholesterol: 100.9 mgfat: 26.5 gfiber: 1 gprotein: 39.4 gsaturatedFat: 8.7 gservingSize: -sodium: 748 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Directions
-
Heat a grill to medium-high heat or have a ridged grill pan ready.
Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken, place in a pie plate or shallow plate. Pour oil mixture over chicken, turn to coat. Let stand at least 10 minutes or up to 20 minutes.
Transfer chicken to grill with some of marinade clinging, discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees F.
Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates, top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices, arrange over cheese. Top with remaining 1 teaspoon rosemary.