EASY CHICKEN CAPRESE
This Easy Chicken Caprese Sandwich is filled with fresh veggies and chicken packed with flavor. The balsamic marinade gives the chicken a tangy punch making it great for summer!
Servings: 4 sandwiches
Ingredients
Marinade
- 6 tablespoons olive oil, divided
- 1 teaspoon fresh parsley
- ½ lemon, juiced
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon balsamic vinegar
Chicken
- 4 boneless skinless chicken breasts
- 4 ciabatta rolls, or you can use a sourdough loaf sliced
Toppings
- 8 ounces fresh mozzarella cheese, sliced
- 10 medium tomatoes
- ¼ cup fresh basil leaves
- 1 ripe avocado, or more to taste
Instructions
- Preheat broiler to 500° Fahrenheit.
Marinade
- In a large bowl, mix together 4 Tablespoons olive oil, parsley, lemon juice, and balsamic vinegar.
- Place a single chicken breast inside of a ziplock bag (or between two sheets of saran wrap). Using a mallet or rolling pin, pound chicken to 1/4 inch thickness, set aside. Repeat with the other three chicken breasts.
- Place the chicken into bowl with the olive oil mixture, let the chicken marinate at room temperature for approximately 10-15 minutes.
Chicken
- Set a large skillet to medium high heat. Add the chicken to the pan and cook undisturbed for 3-5 minutes, flip and repeat with opposite side. Make sure the chicken reaches an internal temperature of 165° Fahrenheit.
- While chicken is cooking, drizzle the remaining olive oil on each side of the ciabatta roll. Place in broiler for 5 minutes or until crispy and browned.
Assembly
- Layer each roll with mozzarella, chicken breast, tomato, basil, and avocado
Notes
TO STORE LEFTOVERS: Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.