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Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella

  • Prep

    15 m
  • Ready In

    35 m
Carapelli(R)

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Heat a grill to medium-high heat or have a ridged grill pan ready.
  2. Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat. Let stand at least 10 minutes or up to 20 minutes.
  3. Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees F.
  4. Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary.
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Reviews

wenwyck
6

wenwyck

5/17/2012

Made this for dinner tonight and the family loved it!! Great flavor and so easy! We used italian bread and arugula.

Rachael
5

Rachael

9/28/2012

I made this using grilled ciabatta, and followed the recipe, except I added sliced tomatoes. We loved it!!

makingfrybread
5

makingfrybread

7/26/2012

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.

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