Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 35 mins

    SERVING : 4

    YIELD : 4 servings

  • Heat a grill to medium-high heat or have a ridged grill pan ready.

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  • 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.

Per Serving: 450 calories; protein 39.4g; carbohydrates 13g; fat 26.5g; cholesterol 100.9mg; sodium 748mg.