Chicken Mozzarella Sandwich
College Inn® Chicken Broth and spices create a wonderful marinade which results in moist and flavorful grilled chicken breasts for this Italian-style sandwich.
Yield 12 Servings (6.25 oz each)
| Ingredient | Measure |
|---|---|
| College Inn® Roasted Chicken Broth | 1 or 2 cups |
| Extra Virgin Olive Oil | 1/2 cup |
| White Balsamic Vinegar | 1/2 cup |
| Oregano, dried | 1 Tbsp |
| Garlic Powder | 2 Tbsp |
| Fennel, dried | 1 1/2 Tbsp |
| Chicken Breast, pounded to 1/2", 3 oz each | 12 each |
| Bruschetta Topping | 3 cups |
| Roma Tomatoes, diced | 7 to 8 each |
| Basil, fresh, chopped | 1/4 cup |
| Garlic Cloves, minced | 1 Tbsp |
| Olive Oil | 1 1/2 Tbsp |
| White Balsamic Vinegar | 1 1/2 Tbsp |
| Ciabatta Sandwich Rolls, cut | 12 each |
| Fresh Mozzarella, sliced 3/8", 2 oz each | 12 slices |
| Arugula | 3 cups |
TIP
Many marinades contain water to distribute the oil, acid and spices. For a chicken marinade, replacing water with a quality chicken broth adds a savory chicken flavor and just the proper amount of salt.
For high volume and buffet operations the chicken can be oven roasted as needed in a 375°F oven.
Directions:
- In a bowl, whisk together the College Inn® Roasted Chicken Broth, olive oil, white balsamic vinegar, dried oregano, garlic powder, fennel, salt and pepper.
- Place the chicken breasts in a large resealable plastic bag. Pour the marinade mixture over the chicken breasts.
- Seal the bag, making sure to remove any excess air. Massage the chicken breasts until they are coated with the marinade.
- Refrigerate for at least 4 hours, turning the bag occasionally, to allow the chicken to marinate.
- Meanwhile, prepare the bruschetta topping: Place seeded and diced tomatoes into a non-reactive mixing bowl. Next deposit the basil, garlic, olive oil and white balsamic vinegar into the bowl and gently stir and allow the mix to macerate for 30 minutes prior to serving.
- For service, remove the chicken from the marinade and discard the liquid.
- As ordered grill chicken breasts on a hot grill to an internal temperature of 165°F. Cut the Ciabatta rolls in half and toast rolls until warm and slightly golden.
- To assemble the sandwich: Place a ¼ cup of arugula and 1 slice of fresh mozzarella on each roll. Place one chicken breast on top of the cheese and cover with ¼ cup of the bruschetta topping.
- Serve the Italian-Style Chicken Sandwich with a side of vegetables or fries.
- In a bowl, whisk together the College Inn® Roasted Chicken Broth, olive oil, white balsamic vinegar, dried oregano, garlic powder, fennel, salt and pepper.
- Place the chicken breasts in a large resealable plastic bag. Pour the marinade mixture over the chicken breasts.
- Seal the bag, making sure to remove any excess air. Massage the chicken breasts until they are coated with the marinade.
- Refrigerate for at least 4 hours, turning the bag occasionally, to allow the chicken to marinate.
- Meanwhile, prepare the bruschetta topping: Place seeded and diced tomatoes into a non-reactive mixing bowl. Next deposit the basil, garlic, olive oil and white balsamic vinegar into the bowl and gently stir and allow the mix to macerate for 30 minutes prior to serving.
- For service, remove the chicken from the marinade and discard the liquid.
- As ordered grill chicken breasts on a hot grill to an internal temperature of 165°F. Cut the Ciabatta rolls in half and toast rolls until warm and slightly golden.
- To assemble the sandwich: Place a ¼ cup of arugula and 1 slice of fresh mozzarella on each roll. Place one chicken breast on top of the cheese and cover with ¼ cup of the bruschetta topping.
- Serve the Italian-Style Chicken Sandwich with a side of vegetables or fries.
