NUTRITION

SERVINGS

INGREDIENTS

2 slice sourdough bread

4 oz chicken breast

1.5 oz part-skim mozzarella cheese

0.5 cup fresh spinach

2 slice tomato

4 leaf fresh basil

1 tsp extra virgin olive oil

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then sear in a pan over medium heat until fully cooked and juicy.

• 2

  Brush one side of each sourdough bread slice with the extra virgin olive oil to ensure a perfectly golden and crunchy exterior.

• 3

  Place one slice of bread oil-side down in a medium skillet and layer with half of the mozzarella cheese and the fresh spinach.

• 4

  Add the warm cooked chicken, tomato slices, fresh basil leaves, and a drizzle of balsamic glaze over the greens.

• 5

  Top with the remaining mozzarella cheese and the second slice of bread, oil-side facing up.

• 6

  Press down gently with a spatula and grill for 3 to 4 minutes per side until the cheese is gooey and the bread is toasted.

• 7

  Remove from the skillet, let the sandwich rest for one minute to set the flavors, then slice diagonally and enjoy immediately.