NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 slice sourdough bread

1.5 oz fresh mozzarella cheese

2 slice tomato

4 leaf fresh basil

1 tbsp balsamic vinegar

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup baby arugula

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked and golden brown.

• 3

  While the chicken cooks, place the balsamic vinegar in a small saucepan over low heat and simmer for 3-4 minutes until it thickens into a syrupy glaze.

• 4

  Toast the sourdough bread slices until they are crisp and lightly browned.

• 5

  Thinly slice the cooked chicken breast and layer it onto one slice of the toasted sourdough.

• 6

  Top the chicken with the fresh mozzarella slices, tomato, fresh basil leaves, and baby arugula.

• 7

  Drizzle the thickened balsamic glaze over the fillings and top with the second slice of sourdough bread.

• 8

  Slice the sandwich in half and serve immediately while the chicken is warm and the cheese is slightly softened.