- 8 ounces boneless skinless chicken breasts
- 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon garlic salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 16 ounces French baguette
- 1 ounce fresh shaved Parmesan
- 1 tablespoon fresh shaved Parmesan
- 1 (8 ounce) package field greens
- 2 tablespoons Light balsamic or light Italian salad dressing
- Preheat oven to 450 degrees F. Preheat indoor or outdoor grill to high heat. Pound chicken flat with meat mallet, then rub with oil. Season with garlic salt and rub with rosemary. Sear chicken, then grill at low heat about 5 minutes per side, or until it's no longer pink inside.
- Cut baguette in half lengthwise. Place the halves on a medium nonstick baking sheet. Sprinkle on 1 oz Parmesan and bake 5 to 7 minutes or until bread is lightly crisped and cheese is melted. Slice chicken into bite-sized strips. Toss greens with chicken and dressing, then distribute evenly over bread. Sprinkle remaining Parmesan on top. Cut into 4 slices and serve immediately.