Balsamic Grilled Chicken Finger Sandwiches with Sundried Tomatoes and Herbed Goat Cheese Spread

Total Time:
4 hr 28 min
Prep:
20 min
Inactive:
4 hr
Cook:
8 min

Yield:
18 finger sandwiches
Level:
Easy

Ingredients
  • 2 1/4 pounds boneless chicken breasts
  • 1 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 1 cup sundried tomatoes, soaked for 15 minutes in hot water
  • 8 ounces creamy goat cheese
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh oregano leaves
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 1 pound foccacia bread
Directions
  • Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.

  • Preheat the grill.

  • Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.

  • In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.

  • Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.


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