- For The Chicken:
- 1 chicken breast (butterflied and pounded)
- 1/2 cup olive oil
- 1 garlic clove, chopped
- 1/2 tsp. rosemary
- 1 tbsp. balsamic vinegar
- a pinch of salt
- 1 cup bread crumbs
- 1/2 tbsp. herbs de provence
- olive oil for pan frying and drizzling
- For The Sandwich:
- 2 ciabatta buns
- fried chicken breast
- 4 slices fresh mozzarella
- 2 tbsp. fresh ricotta
- more salt for seasoning to taste
- 4 tbsp. tomato sauce
- 1 tbsp. parmesan
- a few leaves of basil, torn
FOR THE CHICKEN
Begin by marinating the chicken. In a large ziplock bag, combine the olive oil, garlic, rosemary, 1/8 tsp salt, balsamic vinegar, and chicken. Seal the bag, and massage the marinade into the breasts. Let the chicken sit for up to 24 hours.
In a shallow dish stir together bread crumbs, 1/8 tsp salt, and the herbs de provence. Set aside.
In a small frying pan, add some olive oil and turn the heat to medium.
Remove the chicken from the marinade and coat the entire pounded breasts with the seasoned bread crumbs.
Add the chicken to the oil and let it pan fry for a few minutes until the exterior is crispy and the interior is cooked through. Once the chicken is done frying, remove it from the oil and set on a paper towel for a few minutes, the give it a rough chop
FOR THE SANDWICH
Meanwhile as the chicken is frying, slice your ciabatta buns down the middle and toast.
Once they're toasted, take each top bun and equally coat the interiors with ricotta cheese, fresh mozzarella, a drizzle of olive oil and a sprinkle of sea salt.
On each of the four bun pieces, add 1 tbsp tomato sauce, about a handful of the chopped chicken cutlets, 1 tablespoon of tomato sauce, and the parmesan.
Set your oven to broil. Put all 4 slices of the ciabatta on a sheet pan and broil for a few minutes until toasty. Top with basil, close up, and dig in.