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Ingredients
- 8 x boneless skinless chicken breasts, well trimmed of fat
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 2 x garlic cloves, chopped
- 1/2 tsp cracked black pepper
- 1 Tbsp. minced fresh rosemary
- 2 x Spanish, (purple) onions, cut into thin slices
- 8 lrg French bread rolls, baguette shaped
- 10 x minced liquid removed sun-dry tomatoes
- 2 bn fresh rocket
- 120 gm soft goat cheese
Directions
- Place the chicken in large shallow container. In a jug or possibly jar, place the vinegar, extra virgin olive oil, garlic, black pepper and rosemary and whisk till well mixed. Pour the marinade over the chicken and marinate for 24 hrs.
- Heat a chargril or possibly barbecue then grill the chicken and onions till chicken is just cooked through and onions are golden, turning occasionally, about 10 min.
- Grill cut sides of rolls till golden.
- To assemble, sprinkle some minced 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1130g | |
| Calories 1138 | |
| Calories from Fat 427 | 38% |
| Total Fat 48.61g | 61% |
| Saturated Fat 21.4g | 86% |
| Trans Fat 0.11g | |
| Cholesterol 269mg | 90% |
| Sodium 816mg | 34% |
| Potassium 2206mg | 63% |
| Total Carbs 60.02g | 16% |
| Dietary Fiber 8.5g | 28% |
| Sugars 33.83g | 23% |
| Protein 114.2g | 183% |
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