Grilled Herb Chicken Breast with Mozzarella, Tomatoes, and Basil on Ciabatta
Justin Kanter
ingredients
- Chicken:
- 2 tablespoons chopped Italian flat leaf parsley
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons chopped fresh thyme
- 1 teaspoon dried sage
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- salt and pepper to taste
- 4 1/2 pound skinless, boneless chicken breasts
- 2 tomatoes, thinly sliced
- 6 ciabatta rolls, split
- Six 1/3-inch-thick slices of fresh mozzarella
- 6 large basil leaves (optional)
directions
- 1
Chicken:
- 2
In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
- 3
Preheat grill to medium high heat.
- 4
Remove chicken from dish (disposing of leftover marinade) and grill for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
- 5
Brush the rolls. olive oil and grill over high heat. Place the chicken on the rolls and top with the sliced mozzarella, tomato, and basil. Close the sandwiches and serve.
Source: Justin Kanter
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