1 red onion finely chopped
4 large garlic cloves finely chopped or grated
1 14.5 oz. can diced fire-roasted tomatoes
1/2 cup chicken stock
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
Salt/Pepper
4 pieces skinless, boneless chicken breasts each halved horizontally into 2 cutlets
12 thin slices smoked mozzarella cheese (1 lb. ball) - you can also use fresh mozzarella
2 cups loosely packed baby arugula
1/2 cup basil leaves (10-12 leaves) shredded or torn
1 loaf ciabatta bread split lengthwise and cut into 4 pieces, tops hollowed out
Preheat a grill pan over medium-high heat. Drizzle chicken with EVOO and season liberally with salt & pepper. Set aside.
In a medium saucepan, heat the EVOO (2 turns of the pan) over medium-high heat. Add the onion and garlic along with some salt & pepper; cook until softened (about 5 min.). Add the tomatoes and chicken stock and heat through (about 5 min.). Stir in the brown sugar, vinegar, Worcestershire sauce and lots of black pepper. Lower the heat and simmer, stirring occasionally, until thickened.
Cook the chicken on the grill pan, turning once (about 6 min.). Remove from the pan and layer 1 chicken piece with 1 mozzarella slices, another chicken piece and another mozzarella slice. Repeat 3 more times to make 4 double-decker chicken stacks. Tent with foil for 1 min. to soften the cheese.
Combine the arugula and basil. Pile 1/4 the greens on each of the 4 bottom pieces of ciabatta. Pile the chicken stacks on top, then smear the top hollowed piece of ciabatta with the barbecue sauce and top the sandwich.
*Original Recipe courtesy of Everyday with Rachael Ray, December/January 2010, p. 103
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