Recipe by Carapelli®
"Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese."
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CARAPELLI® Extra Virgin Olive Oil, divided
fresh lemon juice
chopped fresh rosemary, divided
coarse sea salt or kosher salt
freshly ground black pepper
4 (4 ounce)
skinless, boneless chicken breast halves
rustic Italian or sourdough bread
packed baby greens or field greens
8 (1 ounce) slices
fresh mozzarella cheese
This was so delicious! I'm lowering my carb intake so I used thin buns in place of the italian bread. I was overwelmed by the rosemary so I only used 2 teaspoons. And for the kids we put some pizza sauce on and then the cheese. Very good! I can't wait to make it again.
Made as written and it was very bland.
Made this for dinner tonight and the family loved it!! Great flavor and so easy! We used italian bread and arugula.
I made this using grilled ciabatta, and followed the recipe, except I added sliced tomatoes. We loved it!!
I really enjoyed this recipe and all the flavors that came along with it. It's an awesome dish for outside on the patio to enjoy with friends and I will be making it again in the near future.
Juicy and delicious. Just grilled the chicken and served for dinner. Everyone loved it.
This is really a quick, terrific dinner. I also added some sliced marinated red peppers to the top of the greens before adding the chicken and drizzled with balsamic vinegar right before serving,
* Percent Daily Values are based on a 2,000 calorie diet.
Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 239
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