Author Notes
Grilled Lemon and herb thin sliced chicken breast with fresh mozzarella Meyer lemon garlic aioli and arugula on a whole wheat ciabatta roll. —Rosalba Partanna
Ingredients
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2
thin sliced chicken cultlets
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2
whole wheat ciabatta rolls
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1 pinch
herb de prevance
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1.5
Meyer lemons juiced (can substitute regular lemons)
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1.5 teaspoons
lemon zest grated
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3
cloves of garlic divided
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4 tablespoons
olive oil divided
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1 cup
light mayonaise
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2 pinches
freshly ground pepper
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2 pinches
sea salt
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2 handfuls
arugula
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4
slices of fresh mozzarella
Directions
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To a bowl add chicken cutlets the juice of one lemon and grated zest, herbs DE provenance, salt, pepper, 3 tablespoons of olive oil and 2 crushed garlic cloves. Let marinate at least 1 hour, add 1 table spoon of oil to stove top or outdoor grill. Grill chicken until fully cooked set aside and keep warm.
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In a small bowl add one cup of mayonnaise 1 crushed garlic clove the juice of 1/2 a lemon or more to taste grated lemon zest a pinch and salt and pepper and mix well set aside for at least an hour.
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Slice the rolls in half and place on a cookie sheet and place under a low broil until lightly toasted, remove from broiler spread aioli on each side of the panini and add mozzarella to one side and layer arugula and lay the chicken on top, place roll halves back under the broiler until mozzarella is melted add sides together and slice in half.
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