Servings
4
Cook Time
20 MIN
Ingredients
| 4 | boneless, skinless chicken breast halves (about 1 lb. total) |
| 1 tsp. | chicken seasoning blend |
| 1 pkg. | (6 oz.) Borden® Cheese Mozzarella Slices |
| 4 | ciabatta sandwich rolls, sliced horizontally |
| 1 tbsp. | olive oil |
| 2 cups | packaged spring mix |
| 1 | tomato, cut into wedges |
| 2 tbsp. | prepared balsamic vinaigrette |
| ½ cup | prepared sun-dried tomato mayonnaise |
| 1 | ripe avocado, pitted, peeled and in slices (optional) |
Steps
| 1 |
PREHEAT
grill. Season chicken breasts with chicken seasoning. Grill over medium heat for 5 to 8 minutes on each side or until fully internal temperature reaches 165°F.
|
| 2 |
TOP
chicken with a slice of cheese and keep on grill until cheese melts; remove from grill and keep warm. Brush cut sides of rolls lightly with oil; grill for 1 minute.
|
| 3 |
TOSS
spring mix and tomatoes with vinaigrette in a medium bowl. Spread mayonnaise equally on cut sides of sandwich rolls. Layer spring mix, grilled chicken breast and avocado slices (optional) on each roll. Serve sandwiches immediately.
|
| 4 |
HEAT
olive oil in a large non-stick skillet over medium-high heat until hot. Add onion and sauté until soft. Add the drained spinach, beans, garlic, oregano, basil and thyme, and sauté 5 minutes. Add pasta sauce and stir for a few more minutes until combined well.
|
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