Balsamic Grilled Chicken Sandwich with Sundried Tomatoes

Balsamic Grilled Chicken Sandwich with Sundried Tomatoes
Ingredients - Serves 2 - 3
1 ¼ lb. boneless chicken breasts
½ cup LaPiana® Aged Balsamic Vinegar of Modena
2 - 3 Tbs Extra Virgin Olive Oil
2 cloves garlic, minced
Salt and Pepper
½ cup La Piana® Grilled Sundried Tomatoes
4.5 oz. Crottin goat cheese (Goat Lady Dairy, NC)
2-3 heaped Tbsp sour cream
1 Tbsp chopped fresh oregano leaves
1 Tbsp chopped fresh basil leaves
1 Tbsp chopped fresh thyme leaves
Rosemary olive oil bread

Preparation:

Combine the chicken breasts, balsamic vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
Preheat the grill. Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil, thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
Slice each chicken breast in half. Cut the rosemary olive oil bread into slices. Spread the sundried tomato goat cheese spread on the bottom half of each piece of bread. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

Price: 
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