Balsamic Marinated Grilled Chicken Sanwiches with Sun-Dri
Try this Balsamic Marinated Grilled Chicken Sanwiches with Sun-Dri recipe, or contribute your own. "Chicken" and "Cheese" are two of the tags cooks chose for Balsamic Marinated Grilled Chicken Sanwiches with Sun-Dri.
Yield: 1 servings Ready in 1 hours
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Balsamic Marinated Grilled Chicken Sanwiches with Sun-Dri Preparation
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. 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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