- 8 slices ripe tomato
- 1/3 cup balsamic vinegar
- 3 tablespoons extra virgin olive oil (EVOO)
- 2 large cloves garlic, peeled and crushed
- 2 sprigs fresh rosemary, finely chopped
- 1 teaspoon dried oregano (1/3 palmful)
- 1/2 teaspoon crushed red pepper flakes
- 4 boneless, skinless chicken breasts (6 ounces each), cut filet style
- 1 tablespoon grill seasoning, such as Montreal Steak Seasoning
- 8 1/4-inch-thick slices smoked mozzarella cheese
- 1 cup baby arugula or spinach (what I used)
- 1 cup loosely packed basil leaves, torn or shredded
- 4 ciabatta rolls, split
- *homemade lemon-garlic aioli
- **store-bought thick cut potato chips, sea salt or olive oil flavored
Preparation:Pre-heat the oven to 425˚F. Pre-heat your grill to medium-high.
Combine the balsamic vinegar, EVOO, garlic, rosemary, oregano and red pepper flakes in large plastic food storage bag or shallow dish. Set the chicken into the marinade and let stand for 20 minutes, or several hours. Please note: I also marinated the sliced tomatoes in the same marinade recipe, but in a bowl. Both the chicken and tomatoes were marinated overnight before I cooked them.
Arrange the tomatoes on a cooling rack set over a baking sheet and roast for 20 minutes.
Heat your grill to medium-high. Shake off the excess marinade from the chicken and place the chicken on the grill. Season with the Montreal steak seasoning blend. Grill the chicken cutlets for 8-10 minutes on each side.
Spread the bottom half of the ciabatta roll with the aioli. Combine the spinach or arugula and basil and pile onto the roll bottoms. Top the greens with a piece of chicken, two pieces of cheese and a couple of oven-roasted tomatoes. Serve with gourmet potato chips of your choice.
Additionally: The aioli recipe is one that I made up and is on another recipe page.