Open Faced Rosemary Chicken and Peach Sammie

• total time: 30 min

Ingredients

▢ 4 ripe peaches, quartered

▢1 tablespoon honey

▢2 pounds boneless skinless chicken breasts

▢2 tablespoons extra virgin olive oil

▢1 tablespoon chopped fresh rosemary

▢zest of 1 lemon

▢2 tablespoons balsamic vinegar

▢Kosher salt and pepper

▢1 loaf ciabatta bread, halved lengthwise

▢4 cups fresh arugula or spring salad mix

▢1 cup cherry tomatoes, halved

▢4 strips crispy bacon, crumbled

▢4 ounces gorgonzola cheese, crumbled

▢1/2 cup fresh basil leaves

PARM VINNY

▢1/4 cup extra virgin olive oil

▢1/4 cup lemon juice

▢2 teaspoons dijon mustard

▢3 tablespoons grated parmesan cheese

▢1 tablespoon chopped fresh chives

▢1 pinch crushed red pepper flakes

▢kosher salt

Directions

1. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.

2. Drizzle the peaches with honey. Add the chicken to a bowl and toss with the olive oil, rosemary, lemon zest, balsamic vinegar, and a pinch each of salt and pepper.

3. Rub the cut sides of the ciabatta with olive oil. Place. Place, cut side down on the grill and grill for about 2-3 minutes per side or until lightly charred.

4. To the grill, add the chicken, grill for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5 minutes Thinly slice the chicken. During the same time, grill the peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes.

5. to assemble, arrange the salad greens on the grilled bread, top with tomatoes, peaches, and chicken. Crumble on the bacon and cheese. Drizzle with vinaigrette and top with basil.

VINAIGRETTE

1. COmbine all ingredients in a glass jar or bowl. Can store in the fridge for up to 1 week.

Notes

https://www.halfbakedharvest.com/open-faced-rosemary-chicken-peach-and-bacon-sandwich/