Balsamic Grilled Chicken Finger Sandwiches with Sundried Tomatoes and Herbed Goat Cheese Spread
- Level: Easy
- Yield: 18 finger sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 224
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 49
- Sodium
- 278
- Total: 4 hr 28 min
- Prep: 20 min
- Inactive: 4 hr
- Cook: 8 min
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.