Friday, January 21, 2011

Grilled Rosemary Chicken Club

Roasted red pepper sami

This is the time of year where I am getting Spring Fever! I know it's a little early, but Spring is one of my favorite seasons. I am itching to get my gardening under way, start grilling on the grill, and enjoy the warm sun and fresh clean air. This sandwich is satisfying, light, and bursting with flavor. It's one of my favorites for sure!


1 cup of Cindy's Kitchen Rosemary Roasted Garlic Vinaigrette
1 pound of skinless chicken breasts, pounded thin
1 bottle of marinated roasted red peppers
Creamy goats cheese, 6oz
Romaine lettuce leaves, 4 to 5
Balsamic Vinaigrette
Olive Oil
Salt and pepper, to taste
1 large loaf of soft french bread


Place your chicken breasts in a large ziplock bag, gently pound your chicken until it is nice and thin. Double bag your chicken, just to be on the safe side, incase holes were made while pounding. Add your one cup Cindy's Vinaigrette to your chicken. ( This vinaigrette can be found at Whole Foods) Let this marinade for at least 3 hours.

Grill your chicken on an outside grill. Season your meat with salt and pepper, let cool. Cut your loaf of french bread length wise so it looks like you are making one giant sandwich. On the bottom half of the sandwich spread all of your creamy goats cheese. ( you can never have enough of this creamy goodness )

Next layer your drained roasted red peppers over the cheese. Once your chicken has cooled lay the grilled chicken over the peppers. Top the chicken with whole crisp, freshly washed romaine lettuce leaves.

Take the top of your french bread loaf and turn it over exposing the soft chewy bread, generously douse the bread with balsamic vinegar and olive oil. Letting this combination soak into the bread for a couple of minutes. Put the top of the loaf on the rest of the sandwich. Carefully cut the sandwich into 4 or 5 individual sandwiches. Serve.




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