| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Sami |
Tamara1 |
1 |
servings |
INGREDIENTS
| 8 |
|
Boneless skinless chicken breasts; well trimmed of fat |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Cracked black pepper |
| 1 |
tb |
Chopped fresh rosemary |
| 2 |
|
Spanish; (purple) onions, cut |
|
|
; into thin slices |
| 8 |
lg |
French bread rolls; baguette shaped |
| 10 |
|
Chopped drained sun-dried tomatoes |
| 2 |
bn |
Fresh rocket |
| 120 |
g |
Soft goat cheese |
INSTRUCTIONS
Place the chicken in large shallow container. In a jug or jar, place
the vinegar, olive oil, garlic, black pepper and rosemary and whisk
until well mixed. Pour the marinade over the chicken and marinate for
24 hours.
Heat a chargril or barbecue then grill the chicken and onions until
chicken is just cooked through and onions are golden brown, turning
occasionally, about
10 minutes.
Grill cut sides of rolls until golden brown.
To assemble, sprinkle some chopped sundried tomatoes over half the
roll then top with the cooked chicken and a handful of rocket leaves.
Spread some goats cheese over the top half of the baguette then close
the sandwich and serve.
Converted by MC_Buster.
Per serving: 2215 Calories (kcal); 37g Total Fat; (15% calories from
fat); 436g Protein; 5g Carbohydrate; 1095mg Cholesterol; 1229mg
Sodium Food Exchanges: 0 Grain(Starch); 60 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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