Name: Balsamic Rosemary Chicken Two Ways
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 24 oz. (3 breasts or 1 package) Tyson Fresh All Natural Boneless Skinless Chicken Breasts -; 2 tbsp. extra virgin olive oil -; 1/2 c. balsamic vinegar -; 2 tbsp. freshly chopped rosemary -; 4 clove garlic, minced -; 2 tbsp. low-sodium soy sauce -; 1/2 tsp. freshly ground black pepper -; 1 lb. cooked bowtie pasta -; 8 oz. ciliegine mozzarella -; 8 oz. cherry tomatoes -; 1/2 c. basil -; 1 sprig of rosemary -; 4 tbsp. balsamic vinegar -; 1/4 c. extra virgin olive oil -; 1 tsp. Dijon mustard -; 1 tsp. garlic powder -; 8 slices of sourdough bread -; 12 oz. (pre-sliced 1/4 inch thick slices) of fresh mozzarella -; 1 c. sun-dried tomatoes in olive oil, divided and drained -; 1/2 c. fresh basil -; Olive oil, for pan and for bread -; Kosher salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Balsamic Rosemary Chicken Two Ways

1. 24 oz. (3 breasts or 1 package) Tyson Fresh All Natural Boneless Skinless Chicken Breasts -

2. 2 tbsp. extra virgin olive oil -

3. 1/2 c. balsamic vinegar -

4. 2 tbsp. freshly chopped rosemary -

5. 4 clove garlic, minced -

6. 2 tbsp. low-sodium soy sauce -

7. 1/2 tsp. freshly ground black pepper -

8. 1 lb. cooked bowtie pasta -

9. 8 oz. ciliegine mozzarella -

10. 8 oz. cherry tomatoes -

11. 1/2 c. basil -

12. 1 sprig of rosemary -

13. 4 tbsp. balsamic vinegar -

14. 1/4 c. extra virgin olive oil -

15. 1 tsp. Dijon mustard -

16. 1 tsp. garlic powder -

17. 8 slices of sourdough bread -

18. 12 oz. (pre-sliced 1/4 inch thick slices) of fresh mozzarella -

19. 1 c. sun-dried tomatoes in olive oil, divided and drained -

20. 1/2 c. fresh basil -

21. Olive oil, for pan and for bread -

22. Kosher salt -

How to cook deliciously - Balsamic Rosemary Chicken Two Ways

1. Stage

In a medium-sized bowl, whisk together olive oil, balsamic vinegar, rosemary, garlic, soy sauce and pepper.

2. Stage

Add chicken, completely coating each side. Using a fork, poke holes through each breast and cover. Marinate 20 to 30 minutes, turning occasionally.

3. Stage

In a non-stick grill pan on medium-high heat, sear the chicken for 6 to 7 minutes on one side. Flip the chicken, reduce the heat to medium-low, and sear for another 4 to 5 minutes, or until cooked through.

4. Stage

Combine all vinaigrette ingredients in a medium bowl. Whisk until combined.

5. Stage

Let chicken rest 10 minutes before slicing.

6. Stage

Slice chicken into bite-sized pieces and toss with pasta, mozzarella, cherry tomatoes, basil, and balsamic vinaigrette. Serve.

7. Stage

Let chicken rest 10 minutes before slicing. Slice into 1/2 inch thick pieces.

8. Stage

Add about a tablespoon of olive oil to pan.

9. Stage

Brush a liberal amount of olive oil onto bread and sprinkle with salt.

10. Stage

Place bread on grill pan and start layer with 4 to 5 slices of mozzarella, 4 basil leaves, sliced balsamic chicken, 1/4 cup sun-dried tomatoes, another layer of mozzarella. Top with remaining slice of bread. Place a flat pan on top of the bread, then firmly apply pressure. Toast for 3 to 4 minutes, then flip sandwich and repeat the process until the bread is golden brown and the cheese has melted, 9 to 10 minutes in total. Repeat for the remaining 3 sandwiches, then cut on a diagonal and serve.