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focaccia with grilled chicken mozzarella arugula and roasted peppers

serves 8
by Nancy

Ingredients

  • 1 cup italian dressing
  • 4 boneless skinless chicken breasts thin cut
  • 1/4 cup balsamic glaze
  • fresh focaccia or ciabatta square
  • 1/2 cup sun-dried tomatoes packed in oil sliced into thin strips and/or roasted red peppers
  • 1- pound ball fresh mozzarella sliced into 1/4-inch slices
  • 2 cups arugula

Instructions

  1. marinated chicken in italian dressing for 20 minutes on the counter or several hours in the refrigerator
  2. pre heat grill
  3. grill chicken for 5 minutes per side
  4. let rest for 3 minutes while you assemble the sandwich
  5. slice focaccia in ½ to make a top and bottom
  6. spread arugula on the bottom half of the bread and drizzle with balsamic glaze
  7. placed roasted peppers or sun-dried tomatoes on top of the arugula
  8. lay on the slices of fresh mozzarella next and top with the warm chicken
  9. cover with the top half of the focaccia and slice into 4 square pieces