Chicken Sandwiches with Roasted Pepper and Goat Cheese Spread

A balsamic marinade and simple roasted pepper-goat cheese spread makes this chicken sandwich recipe stand out from the deli competition.

Chicken Sandwiches with Roasted Pepper and Goat Cheese Spread
Prep Time:
30 mins
Marinate Time:
1 hrs
Grill Time:
11 mins
Total Time:
30 mins
Servings:
4
Yield:
4 sandwiches

Ingredients

  • 4 skinless, boneless chicken breast halves

  • ¼ cup balsamic vinegar

  • 2 tablespoon olive oil

  • 1 tablespoon snipped fresh rosemary

  • 2 cloves garlic, minced

  • Salt and black pepper

  • 1 10 inch rosemary or garlic Italian flatbread (focaccia)

  • 1 recipe Roasted Pepper and Goat Cheese Spread

  • 1 cup fresh baby spinach or small romaine lettuce leaves

  • ½ of a medium red onion, thinly sliced

Roasted Pepper and Goat Cheese Spread

  • 4 ounce soft goat cheese (chèvre)

  • ¼ cup bottled roasted red sweet pepper

  • 1 teaspoon bottled roasted pepper liquid

  • 1 teaspoon snipped fresh rosemary

Directions

  1. Place each chicken piece between plastic wrap and pound with flat side of a meat mallet until 1/2 inch thick. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the next four ingredients (through garlic); pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 1 to 2 hours, turning bag occasionally.

  2. Drain chicken, discarding marinade. Lightly sprinkle chicken with salt and pepper. Heat a grill pan over medium heat. Add chicken (in batches if necessary); cook 9 to 11 minutes or until done (165°F), turning once. Remove from pan.

  3. Meanwhile, cut flatbread into four wedges; cut in half horizontally. Add bread, cut sides down, to grill pan; cook 2 minutes or until toasted.

  4. Spread toasted sides of bread wedges with Roasted Pepper and Goat Cheese Spread. Layer chicken, spinach, and red onion between wedges.

Roasted Pepper and Goat Cheese Spread

  1. In a food processor combine goat cheese, roasted red pepper, roasted pepper liquid, and rosemary. Cover and process until nearly smooth. (Or finely chop the roasted pepper and stir mixture together with a spoon.)

Nutrition Facts (per serving)

321 Calories
12g Fat
11g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 321
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 96mg 32%
Sodium 392mg 17%
Total Carbohydrate 11g 4%
Protein 40g
Vitamin C 29.5mg 148%
Calcium 101mg 8%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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