Chicken Bruschetta Sandwich

Prep Time 20

Cook Time 20

Servings

Calories 498kcal

Equipment

Thermometer
nonstick pan

Ingredients

Bruschetta

1 cup Tomatoes diced small
1 TBSP Red onion finely diced
1 clove Garlic minced
1 TBSP Red wine vinegar
2 TBSP Parmesan cheese grated
3 TBSP Extra-virgin olive oil
2 TBSP Fresh basil chopped

Seasoning

Salt
Black pepper

Sandwich

1 TBSP Extra-virgin olive oil
10 oz Chicken breast boneless skinless butterflied
2 Hoagie rolls about 6-inch piece per portion, cut in half horizontally
1 cup Arugula
1 Apple sliced

Kombucha

24 oz Kombucha cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
In a bowl mix all the ingredients for the bruschetta. Season with salt and pepper to taste.
Drizzle the chicken with oil on both sides and season well with salt and pepper.
Preheat a grill or grill pan on medium heat. Grill the chicken on both sides to an internal temperature of 160℉ (71℃) using a thermometer. Then set aside.
Lightly toast the bread. Drizzle each side with olive oil.
Layer the roll with arugula, chicken, bruschetta, and parmesan. Cut in half and serve with apple slices and kombucha.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the chicken and pound them even to 1/4 inch thick using a mallet or small frying pan or rolling pin.

Nutrition