Ingredients for Balsamic Glazed Cicken Cabrese Sandwich Rachael Ray
- 1 pint grape or cherry tomatoes
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1.5 lbs boneless, skinless chicken breasts
- generous amount of grill seasoning blend (your favorite)
- 8 slices fresh mozzarella cheese
- 2 cups baby arugula
- 1 cup fresh basil leaves
- 4 ciabatta rolls
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How to Make Balsamic Glazed Cicken Cabrese Sandwich Rachael Ray
- Preheat oven to 425°F (220°C).
- Arrange 1 pint of cherry or grape tomatoes on a wire rack set over a baking sheet. Roast for 20 minutes, or until slightly softened and blistered.
- In a large resealable plastic bag or shallow dish, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon dried rosemary, and 1/2 teaspoon dried oregano.
- Add 1.5 lbs boneless, skinless chicken breasts to the marinade. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
- Heat a grill pan or griddle to medium-high heat.
- Remove chicken from marinade, shaking off excess. Season generously with your favorite grill seasoning blend.
- Grill chicken for 3-4 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- While chicken grills, combine 2 cups arugula and 1 cup fresh basil leaves in a bowl.
- To assemble sandwiches, spread the arugula and basil mixture on the bottom halves of your favorite rolls.
- Top with a grilled chicken breast, 2 slices fresh mozzarella cheese, and several oven-roasted tomatoes.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
17g
Fat
60g
Carbs
3g
