Recipe: Balsamic Marinated Grilled Chicken Sanwiches With Sun-Dried [edit]
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[edit] Ingredients
8 |
boneless skinless chicken breasts, well trimmed of fat |
2 |
tablespoons balsamic vinegar |
1 |
tablespoon olive oil |
2 |
garlic cloves, minced |
½ |
teaspoon cracked black pepper |
1 |
tablespoon chopped fresh rosemary |
2 |
Spanish, (purple) onions, cut into thin slices |
8 |
lrg French bread rolls, baguette shaped |
10 |
chopped drained sun-dried tomatoes |
2 |
bn fresh rocket |
120 |
grams soft goat cheese |
[edit] Preparation
Step 1 |
Place the chicken in large shallow container. In a jug or jar, place the vinegar, olive oil, garlic, black pepper and rosemary and whisk until well mixed. Pour the marinade over the chicken and marinate for 24 hours. |
Step 2 |
Heat a chargril or barbecue then grill the chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. |
Step 3 |
|
Step 4 |
To assemble, sprinkle some chopped sundried tomatoes over half the roll then top with the cooked chicken and a handful of rocket leaves. Spread some goats cheese over the top half of the baguette then close the sandwich and serve. |
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