Balsamic Glazed Cicken Cabrese Sandwich (Rachael Ray)

• 8 slices ripe tomatoes
• 1/3 cup balsamic vinegar
• 3 tablespoons oil
• 2 large cloves garlic, peeled and crushed
• 2 sprigs fresh rosemary, finely chopped
• 1 teaspoon dried oregano
• 2 chicken breasts, boneless, skinless, halved horizontally
• 1 tablespoon grill seasoning
• 8 mozzarella cheese slices, smoked
• 1 cup baby arugula
• 1 cup basil leaves, shredded
• 4 ciabatta rolls, split

1. Preheat oven to 425EsF.
2. Arrange tomatoes on a cooling rack set over baking sheet and roast 20 minutes.
3. Combine balsamic, oil, garlic, rosemary, oregano in large plastic food storage bag or shallow dish. Set chicken into marinade and let stand 20 minutes.
4. Heat grill pan or griddle to medium-high. Shake excess marinade off chicken and place on grill. Season with grill seasoning blend. Grill chicken 3-4 minutes on each side, or until done.
5. Combine arugula and basil, and pile onto roll bottoms. Top greens with a piece of chicken, 2 pieces of cheese and a couple of oven-roasted tomatoes.

tomatoes, balsamic vinegar, oil, garlic, rosemary, oregano, chicken breasts, grill seasoning, mozzarella cheese, baby arugula, basil, ciabatta rolls

Taken from www.food.com/recipe/balsamic-glazed-cicken-cabrese-sandwich-rachael-ray-437552 (may not work)