Grilled portobello, chicken and mozzarella heros
Sun-dried tomatoes (without oil)
1 Tbsp, finely chopped
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
¾ pound(s), halves
6 oz, portobello, sliced
2 item(s), or hero, seeded
8 leaf/leaves, or arugula
Shredded part-skim mozzarella cheese
- Combine the oil, sun-dried tomatoes, salt, and pepper in a medium bowl.
- Spray a ridged grill pan with nonstick spray and set over medium heat. Add the chicken and mushrooms and cook, turning occasionally, until the chicken is browned on the outside and cooked through and the mushrooms are tender, 12–14 minutes.
- Transfer the chicken to a cutting board; let rest about 5 minutes. Put the mushrooms in the bowl with the sun-dried tomato mixture. Cut the chicken, on the diagonal, into slices. Add to the mushroom mixture and toss until well combined.
- Slice the rolls horizontally almost all the way through; spread open. Pull out some of the bread from the center, if desired. Place the warm chicken mixture on the bottoms of the rolls and top evenly with the arugula and cheese. Close the rolls and cut each sandwich in half. Yields 1/2 sandwich per serving.