30 minutes prep + 30 minutes cooktime
5 boneless, skinless chicken breasts
2 cups Italian dressing
1/4 cup coconut oil (If you don't have it, use olive oil or butter.)
5 ciabatta rolls
1 cup plain Greek yogurt
1/4 cup fresh basil leaves
1 tsp. garlic salt
1/4 cup shaved parmesan cheese
5 large romaine lettuce leaves
2 Roma tomatoes, sliced
Marinate chicken in Italian dressing for a minimum of 30 minutes. (Chef's Note: Chicken can be marinated for 8 hours in the refrigerator for maximum flavor.)
Heat BBQ grill to medium high. Grill chicken breasts for 6-8 minutes per side until cooked through. While chicken is cooking, slice open ciabatta rolls with a serrated knife. Spread coconut oil on each side of all five ciabatta rolls. Place rolls, oil side down on BBQ, away from direct flame. Grill for 3 minutes until toasted.
Combine yogurt, basil and garlic salt in a food processor or blender. Pulse for 10 seconds until smooth. Spread Basil Cream on grilled ciabatta rolls. Top with grilled chicken, shaved parmesan cheese, Romaine lettuce and sliced tomatoes.