Carrabba's Italian Grill Restaurant Recipe
1/2 cup balsamic vinegar
2 boneless skinless chicken breast halves, cut into 1 inch square chunks
1 teaspoon Grill Seasoning
18 grape tomatoes, cut in half lengthwise
12 (1 inch) cubes crusty rustic Italian bread
2 tablespoons extra virgin olive oil
3 cups baby arugula
3 tablespoons Balsamic Vinaigrette
1/4 cup shredded ricotta salata
8 long wooden skewers, soaked in water for at least 30 minutes
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh oregano
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped fresh thyme
Preheat an indoor grill for direct cooking with medium heat.
To make the herb mix, combine all of the ingredients in a small bowl.
Bring the vinegar to a boil in a small saucepan over high heat. Boil until reduced to 2 tablespoons, about 5 minutes. Transfer the reduction to a bowl and let cool. If the vinegar solidifies, stir in a little water to thin it slightly.
Season the chicken with grill seasoning. On each skewer, spear 2 bread cubes, 2 chicken pieces, and 3 tomatoes, alternating the pieces so the bread and chicken are next to each other. Brush the food on the skewers with the the oil and sprinkle with the herb mixture. Let stand at room temperature white the grill heats.
Lightly oil the grate of the grill. Place the skewers on the grill. Cook, with the lid closed as much as possible, turning occasionally until the chicken fells firm when pressed with a finger and the bread is toasted, about 6 minutes. Remove from the grill.
Toss the arugula with the vinaigrette in a large bowl. Spread on a platter. Top with the skewers. Drizzle the balsamic reduction over the skewers and sprinkle with ricotta salata. Serve immediately.