Balsamic grilled chicken finger sandwiches with sundried tomatoes and herbed goat cheese spread

  • 1kg boneless chicken breasts
  • 250ml balsamic vinegar
  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic, crushed
  • Salt
  • Pepper
  • 125g sundried tomatoes, soaked for 15 minutes in hot water
  • 225g creamy goat's cheese
  • 60ml sour cream
  • 2 tbsp chopped fresh oregano leaves
  • 2 tbsp chopped fresh basil leaves
  • 2 tbsp chopped fresh thyme leaves
  • 450g foccacia bread

Serves: 18 finger sandwiches

1) Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.

2) Preheat the grill.

3) Remove the chicken from the marinade. Place the chicken under the grill and cook for 4 minutes each side, or until the juices run clear. Remove the chicken from the grill and set aside.

4) In a food processor, combine the sundried tomatoes, goat's cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.

5) Slice each chicken breast half in half. You should have 18 pieces that are each approximately 55g. Cut focaccia into 18 (7cm by 7cm) squares. Cut each square in half horizontally. Spread the sundried tomato goat's cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

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