Wednesday, September 23, 2009

REDUCED FAT GRILLED CHICKEN GOAT CHEESE SANDWICH


8 thin sliced boneless chicken breast halves
2 Tbsp balsamic vinegar
2 Tbsp olive oil
3 garlic cloves, minced
2 tsp fresh rosemary
4 red onions, cut into slices
8 slices of Italian bread
1/3 cup sun dried tomato paste
7 oz Coach Farm® reduced fat goat cheese
2 tomatoes, cut into slices
Lettuce

Place chicken in bowl. Add vinegar, 1 tablespoon olive oil, garlic and rosemary. Cover and refrigerate overnight. Season chicken with salt and pepper. Grill chicken over medium-high heat until chicken is cooked through. Grill tomatoes and onions, turning occasionally, about 10 minutes. Brush bread with olive oil and grill bread until golden brown. Spread bottom pieces of bread with sun dried tomato paste. Top with lettuce chicken breast, grilled onions and grilled tomatoes. Spread top piece of bread with goat cheese and place on sandwiches.

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