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Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
• 1 red onion, finely chopped
• 2 large cloves garlic, finely chopped or grated
• One 14.5-ounce can diced fire-roasted tomatoes
• 1/2 cup chicken stock
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• 4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets
• 12 thin slices smoked mozzarella cheese (1-pound ball)
• 2 cups loosely packed baby arugula
• 1/2 cup basil leaves (10 to 12), shredded or torn
• 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces

Description

Rachael Ray Magazine