Bruschetta Chicken Sandwiches
These flavorful restaurant-quality Bruschetta Chicken Sandwiches are easy to make at home!
Ingredients
For the Chicken Marinade
- 4 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 (5 oz each) thin uncooked boneless skinless chicken breast cutlets
For the Sandwiches
- 1 cup chopped cherry tomatoes
- 2 tablespoons sliced fresh basil
- 1 tablespoon finely chopped red onion
- 1 teaspoon minced garlic
- ½ teaspoon olive oil
- 4 ciabatta rolls or other crusty sandwich rolls sliced in half to make a top and bottom (I used Trader Joe’s Ciabatta Rolls)
- 2 oz fresh Mozzarella pearls or chopped fresh Mozzarella (I use Bel Gioioso Fresh Mozzarella Pearls)
- 2 teaspoons store-bought Balsamic glaze
Instructions
- To make the marinade, combine the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper in a dish and stir until combined. Place the chicken breasts in a zip-top gallon bag and pour the marinade over the top. Seal the bag, removing any excess air, and toss/massage the contents until the chicken breasts are coated in marinade. Place the bag in the fridge and allow the chicken to marinate for at least one hour/up to 12 hours.
- When the chicken is finished marinating and you’re ready to cook, pre-heat oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil. Remove each chicken cutlet from the marinade, allowing any excess to drip off, and then transfer them to the baking sheet. Place the tray in the oven and bake for 15-16 minutes.
- While the chicken is cooking, combine the chopped tomatoes, basil, red onion, garlic, and ½ teaspoon of olive oil in a mixing bowl. Stir to combine and sprinkle with salt and pepper to taste.
- When the chicken is finished cooking, remove the cooked cutlets to a side plate and remove the foil from the pan, along with any juices released by the chicken. Cover the baking sheet with a fresh sheet of aluminum foil. Place the split rolls on the pan and lightly mist the cut sides with cooking spray. Keep the bottoms of the rolls cut-side-up while turning the tops of the rolls cut-side-down. Bake for 4-5 minutes to lightly toast.
- Remove from the oven and top the bottom of each roll with a chicken cutlet, ¼ cup bruschetta topping, ½ ounce of mozzarella pearls, and ½ teaspoon drizzle of balsamic glaze. Return to oven and bake for another 2-3 minutes to warm the toppings. When finished, place the tops of the rolls on top of each sandwich and serve.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per sandwich: 7 (Points calculated using the recipe builder in the WW app)
Nutrition Information per sandwich
449 calories, 44 g carbs, 2 g sugar, 10 g fat, 3 g saturated fat, 42 g protein, 2 g fiber, 571 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
11 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information)
449 calories, 44 g carbs, 2 g sugar, 10 g fat, 3 g saturated fat, 42 g protein, 2 g fiber, 571 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
11 per sandwich (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information)