We have had these twice now and my husband and I are absolutely in love. Its almost like chicken Parmesan on bread with a little BBQ tomato sauce. I didn't have any red onion tonight so I just used the normal sweet onions that I always buy and it was still just as tasty. I also didn't have the arugula ( I have no idea what it is even) so we just skipped it as well as the basil. Although, we have used the basil in the past and it was a great addition. Oh and I buy the fire roasted tomatoes with garlic already incorporated so there was no need for the extra. And just a little short cut, we grill the chicken breasts on the grill since I don't have any of the cool grill pans just yet.
Ingredients:
* 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
* 1 red onion, finely chopped
* 2 large cloves garlic, finely chopped or grated
* One 14.5-ounce can diced fire-roasted tomatoes
* 1/2 cup chicken stock
* 2 tablespoons balsamic vinegar
* 2 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* Salt and pepper
* 4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets
* 12 thin slices smoked mozzarella cheese (1-pound ball)
* 2 cups loosely packed baby arugula
* 1/2 cup basil leaves (10 to 12), shredded or torn
* 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces
Directions:
1.Preheat a grill pan over medium-high heat. In a medium saucepan, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken stock and heat through, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and lots of pepper. Lower the heat and simmer, stirring occasionally, until thickened, 7 to 8 minutes.
2.Drizzle the chicken with EVOO and season with salt and pepper. Cook on the grill pan, turning once, for 6 minutes. Remove from the pan and layer 1 chicken piece with 2 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 minute to soften the mozzarella cheese.
3.Combine the arugula and basil. Pile one-quarter of the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops.
I am sure that we will have them again in the future!
Enjoy!
Ingredients:
* 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
* 1 red onion, finely chopped
* 2 large cloves garlic, finely chopped or grated
* One 14.5-ounce can diced fire-roasted tomatoes
* 1/2 cup chicken stock
* 2 tablespoons balsamic vinegar
* 2 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* Salt and pepper
* 4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets
* 12 thin slices smoked mozzarella cheese (1-pound ball)
* 2 cups loosely packed baby arugula
* 1/2 cup basil leaves (10 to 12), shredded or torn
* 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces
Directions:
1.Preheat a grill pan over medium-high heat. In a medium saucepan, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken stock and heat through, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and lots of pepper. Lower the heat and simmer, stirring occasionally, until thickened, 7 to 8 minutes.
2.Drizzle the chicken with EVOO and season with salt and pepper. Cook on the grill pan, turning once, for 6 minutes. Remove from the pan and layer 1 chicken piece with 2 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 minute to soften the mozzarella cheese.
3.Combine the arugula and basil. Pile one-quarter of the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops.
I am sure that we will have them again in the future!
Enjoy!
YUM! I am so doing this!
ReplyDelete