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 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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