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Tuscan-grilled Chicken On Ciabatta

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Tuscan-Grilled Chicken on Ciabatta
2011-06-04 Main Dish
4 48

Chicken breast halves are seasoned with herbs, grilled, and placed inside pesto-spread ciabatta rolls, along with roasted red peppers and Provolone.

  • Servings: 4


4 Boneless, skinless chicken breast halves
Dried Italian Seasoning
4 Ciabatta Rolls, split
Olive Oil
1× 8-oz Container Basil Pesto
1 Large Red Bell Pepper, roasted on grill (or roasted red pepper from jar
4 slices Smoky Provolone Cheese


Sprkinle chicken with Italian seasoning and place on a medium to medium-high heated grill. Turn once during cooking, but do not pierce the chicken (to keep it from drying out.) Once chicken is cooked through, remove and let rest while preparing the rest of the recipe. Lightly brush cut sides of ciabatta rolls with olive oil; place, face side down, on grill, just until lightly brown, then remove. Spread pesto on cut sides of roll, then place chicken on bottom half. Add 1/4 of the seeded and sliced red pepper to each; top with a Provolone slice and the top. Wrap sandwiches in foil and place on grill for 3-4 minutes, turning once, to warm through and melt cheese.

Helpful Tips:

If roasting a whole, fresh red pepper on the grill, char on all sides, then remove and let cool in paper bag. Remove skins, seeds and excess char, then cut into fourths.