Open-Faced Grilled Tuscan Chicken Sandwiches With Fresh Mozzarella
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Heat a grill to medium-high heat or have a ridged grill pan ready
2
Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl
3
Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate
4
Pour oil mixture over chicken; turn to coat
5
Let stand at least 10 minutes or up to 20 minutes
6
Transfer chicken to grill with some of marinade clinging; discard marinade on plate
7
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
8
Brush remaining 2 tablespoons oil over both sides of bread
9
Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown
10
Transfer to serving plates; top with greens and cheese
11
Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese
12
Top with remaining 1 teaspoon rosemary