Even though it is cold outside, it doesn't mean the grill has to be off until summer rolls around. Sometimes a quick trip to the grill is a nice reminder that warmer weather exists in light of long winter months. This recipe pairs seasonal apples with our Pastamore Rosemary with Roasted Garlic Dipping Oil to make a savory combination. For a twist, try substituting kale for the spinach. Consider placing the apple slices under the chicken if you are having a hard time keeping the sandwich together.
Ingredients: serves 4
1 lb - chicken breast (4 breasts)
2 - medium apples
1-2 oz - crumbled goat cheese
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1-1.5 cups - baby spinach
4 - buns
To taste - salt and black pepper
As needed - vegetable oil
Directions:
1. Heat grill to medium-high heat.
2. Lightly oil chicken breasts with vegetable oil and season with salt and black pepper. Place onto the grill and cook to an internal temperature of 165ºF. Turn once during the cooking process.
3. Rinse the apples and slice in half. Remove the cores and cut into thin slices.
4. Place the spinach onto the bottom bun and top with the chicken breast. Spoon on the Pastamore Rosemary with Roasted Garlic Dipping Oil and sprinkle on the goat cheese. Top with apple slices and top bun.
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