4 bread loaves of your choice (approximately 4 inch long hoagie or artisan loaves)
16 oz. Chicken Cutlets
4 T. Olive Oil divided
¼ Cup Balsamic Vinegar
1 Red Pepper
1 Portabella Mushroom
3 sprigs Fresh Rosemary
½ Cup Sundried Tomatoes
1/3 Cup Kalamata Olives
Pre-made Garlic Spread (to taste)
Salt and Pepper taste
Preheat grill to medium high.
Marinate chicken for 15 minutes in 2 tablespoons of olive oil and balsamic vinegar.
Combine rosemary, sundried tomatoes and olive oil in pan. Saute for 3 minutes. Set aside.
Cut vegetables into strips and toss with 1 tablespoon of olive oil and a pinch of salt and pepper.
Grill chicken and vegetables. Slice chicken.
Hollow out rolls leaving room to fill bread shell with fillings.
Spread rolls with garlic spread, and fill with chicken, vegetables, and top with rosemary mixture.
Enjoy your Tuscan creation!
Presented by Scott & Michelle Williams, Totality Living Well
6/9/2016
