Chicken Caprese Sandwich
Chicken Caprese Sandwich might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 33g of protein, 29g of fat, and a total of 573 calories. For $2.48 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is liked by 17 foodies and cooks. Head to the store and pick up juice of lemon, campari, skinless boneless chicken breasts, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodie Crush. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is good. Similar recipes include Caprese Chicken Sandwich, Chicken Caprese Sandwich Wraps, and Chicken and Avocado Caprese Open Faced Sandwich.
Servings: 4
Ingredients:
balsamic vinegar or balsamic glaze
10-12 medium size or campari tomatoes, about 11 ounces
4 tablespoons extra virgin olive oil, divided, plus more for drizzling
¼ cup fresh basil leaves
1 teaspoon fresh parsley, minced
½ lemon, juiced
kosher salt and freshly ground black pepper
1 8 ounce log fresh mozzarella cheese, sliced into ¼ inch rounds
2 skinless, boneless chicken breasts
1 10 ounce loaf of sourdough bread (I used rosemary flavored), cut in half lengthwise
Equipment:
bowl
grill pan
grill
stove
frying pan
Cooking instruction summary:
Mix 2 tablespoons of extra virgin olive oil, parsley, lemon juice and salt and pepper in a medium size bowl. Add the chicken breasts and and turn to coat and let the chicken stand at room temperature.Light a grill and set to high or prepare a grill pan on the stove and heat to medium high heat. Discard the marinade and add the chicken to the grill or pan and season with more salt and pepper. After about 3-4 minutes, turn the chicken breasts. Cook for another 3 minutes or until nice grill marks form. If on the grill, turn off one side of the grill and move chicken to that side, cover and cook until chicken has an internal temperature of 185 degrees. If on the stove, reduce the heat to medium, cover and cook until chicken has an internal temperature of 185 degrees. Slice the chicken and set aside.While chicken is cooking, drizzle 1 tablespoon of olive oil to each cut side of the bread and grill until lightly browned.Cut the bread into 3 slices for each half. Layer each slice with 3-4 slices of chicken, a few slices of mozzarella cheese and top with tomato slices. Drizzle with olive oil, balsamic vinegar or glaze and top with basil leaves. Season with more salt and pepper and serve.
Step by step:
1. Mix 2 tablespoons of extra virgin olive oil, parsley, lemon juice and salt and pepper in a medium size bowl.
2. Add the chicken breasts and and turn to coat and let the chicken stand at room temperature.Light a grill and set to high or prepare a grill pan on the stove and heat to medium high heat. Discard the marinade and add the chicken to the grill or pan and season with more salt and pepper. After about 3-4 minutes, turn the chicken breasts. Cook for another 3 minutes or until nice grill marks form. If on the grill, turn off one side of the grill and move chicken to that side, cover and cook until chicken has an internal temperature of 185 degrees. If on the stove, reduce the heat to medium, cover and cook until chicken has an internal temperature of 185 degrees. Slice the chicken and set aside.While chicken is cooking, drizzle 1 tablespoon of olive oil to each cut side of the bread and grill until lightly browned.
3. Cut the bread into 3 slices for each half. Layer each slice with 3-4 slices of chicken, a few slices of mozzarella cheese and top with tomato slices.
4. Drizzle with olive oil, balsamic vinegar or glaze and top with basil leaves. Season with more salt and pepper and serve.
Nutrition Information:
covered percent of daily need
