Makes 4 Tuscan Chicken Sandwiches.
Ingredients:
Olive oil Salt and pepper to taste
4 6oz boneless, skinless chicken breasts
4 Ciabatta rolls, split in half
8 oz herbed goat cheese
2 Red bell peppers, roasted, peeled and seeded
4 - 8 fresh basil leaves
Vinaigrette:
1 tbs Balsamic vinegar ½ tsp Dijon mustard
2 tbs Olive oil Salt and pepper to taste Heat Grill.
1. Coat chicken lightly with olive oil and season with salt and pepper.
2. Grill chicken on both sides until cooked through.
3. Brush rolls with vinaigrette on both cut sides.
4. Spread 2 oz goat cheese on one side of roll, top with ½ of a roasted bell pepper.
5. Place chicken on top of pepper.
Top with basil leaves and place lid on sandwich. Serve immediately.
Chef Marla McGee is a classically trained chef formerly of the Five Crowns in Corona Del Mar. She has been a resident of Fountain Valley for more than 30 years.