What you'll need:
- 2 Chicken Breast
- Fresh Mozzarella
- Fresh Basil
- 2 Portuguese Rolls
- 1/2 cup Whole Wheat breadcrumbs
- 1 Egg
- 4tsp Fat Free Milk
Balsamic Vinaigrette:
- 1/3c Balsamic Vinegar
- 4tsp Extra Virgin Olive Oil
- 1tsp sugar
- 1/4tsp Oregano
- 1/2 Minced Garlic
- Pinch of Salt/Pepper
- Splash Water
To start, we will begin with making our own balsamic vinaigrette. In a small pot, add the balsamic vinegar, sugar and oregano. Let this simmer on low heat until it reduces until about half of it's content and stir continuously. Once it reduces, add the garlic, salt and pepper. Let this simmer for another 2 minutes and remove from heat. After we remove it from the heat, add the Extra Virgin Olive Oil and stir well. Refrigerate this to let it get cool.
Next, we can start prepping the chicken. Trim all fat from the chicken breast and cut in half. Pound the chicken to make it thinner. In a mixing bowl add the egg and milk and beat them together. On a separate plate, place the bread crumbs for dredging. Dip the chicken in the egg bath, then coat with breadcrumbs. Add this to a hot pan with some oil and butter, and cook on medium heat. Cook on both sides for approx 5 minutes each. While the chicken is cooking, slice the tomato and fresh mozz.
Then we will slightly toast the bread, just enough to get it warm. Place the chicken on the bottom side of the bun, then top with basil, fresh mozz, and tomato. Drizzle some of the balsamic vinaigrette on top and serve.
All hail this sammich!
