Grilled Chicken Sandwich with Goat Cheese, Bacon and Pea Tendrils

Chicken:

1 whole boneless, skinless organic chicken breast
Extra-virgin olive oil, as needed
2 teaspoons chopped fresh organic rosemary leaves
Kosher salt and freshly ground black pepper

Sandwiches:

4 ounces of soft organic goat cheese
1 package of smoked uncured bacon(12 pieces)
1 box of organic pea tendrils (sprouts)
1 3.5 ounce serving of Tastybaby “Peas on Earth®” Frozen Organic Baby Food (may use basil pesto if Tastybaby® is sadly not available in your area)
2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper

Pre-heat the oven to 450 degrees and the grill to med-high heat

Make the chicken: Using a knife, butterfly the chicken and pound thin between 2 layers of plastic wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary. Season the chicken with salt and pepper and refrigerate for at least 2 hours and up to 2 days. When ready to cook, grill the chicken, turning once, until just cooked through.  

Make the sandwiches: Spread the bacon on a cookie sheet, so the bacon does not overlap.  Place cookie sheet in oven for 15 minutes, or until bacon is crispy. Toast the bread in the oven or the grill depending on your taste. Spread the Tastybaby® “Peas on Earth®” on one side of the bread(may substitute pesto), and the goat cheese on the other side. Layer the chicken, bacon and pea tendrils between the bread, sprinkle with a little rosemary and season with salt and pepper…tasty!