Italian Grilled Chicken Bruschetta Sandwich

• Meat

  • 4 Chicken breast, boneless skinless

• Produce

  • 1 cup Arugula
  • 6 Basil, leaves
  • 2 cloves Garlic
  • 1 tsp Oregano
  • 1/4 cup Red onions
  • 2 cups Tomatoes

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1/4 cup Honey

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 4 Ciabatta bread

• Dairy

  • 8 Mozzarella, slices

Found on jessicagavin.com

Description

Directions

• Add balsamic vinegar and honey into a small pot, stir to combine. Turn on heat to medium-high, bring to a boil and then reduce to a bubbling simmer over medium heat. Reduce by half (about ½ to ⅓ cup) until slightly thickened and coats the back of a spoon. The mixture may bubble so stir as needed and turn down the heat if it starts to boil rapidly. This will take about 7 to 10 minutes. Transfer to a small bowl and allow to cool. The mixture will thicken more as it cools. You can chill in the refrigerator to speed up the process.
• Lightly season both sides of the chicken breasts with salt and pepper. Drizzle a small amount of olive oil on both sides to coat. Heat grill to medium high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned chicken breasts. Cook chicken about 4 to 5 minutes on each side covered until no longer pink (160-165°F), depending on the thickness of the chicken. Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.
• Make bruschetta in a medium sized bowl. Combine the red onions, garlic, tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set bruschetta to the side.
• Toast bread until golden brown and slightly crispy. Add ¼ cup arugula, 2 slices cheese and chicken. Top with bruschetta and drizzle with balsamic glaze. Enjoy!

Nutrition