• Cooking Time: 8
  • Servings:
  • Preparation Time: 8


Went to a party the other day and the host made these finger sandwiches. They were so delicious, I ate three!


  • 2 1/4 pounds boneless chicken breasts
  • 1 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 1 cup sundried tomatoes, soaked for 15 minutes in hot water
  • 8 ounces creamy goat cheese
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh oregano leaves
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 1 pound foccacia bread


  • Combine the chicken breasts, vinegar, olive oil, and garlic.
  • Season with salt and pepper.
  • Marinate for at least 4 hours or overnight.
  • Preheat the grill.
  • Remove the chicken from the marinade.
  • Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
  • In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme.
  • Process until well blended.
  • Season the cheese mixture with salt and pepper. Set aside.
  • Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces.
  • Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally.
  • Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia.
  • Top the spread with a piece of chicken.
  • Place the top piece of bread on top of the chicken.
  • Serve at room temperature.
  • The host of the party suggested making 1/2 the goat cheese mixture so it's not too overwhelming

Categories: Appetizer  Bread  Dairy  Poultry  Vegetable 
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