2 large cloves of roasted garlic (purple stripe garlic)
1-2 tbsp extra-virgin olive oil
dried oregano
1/2 cup sliced zucchini
6 bocconcini
2 (4 oz) organic skinless chicken breast halves, thinly pounded
2 high-fiber-whole-wheat baguettes
2-3 leaves of basil
Juice of half a lemon
2 tbsp extra-virgin olive oil
salt
pepper
1 cup blanched cherry tomatoes

Combine marinade contents in a bowl. Pound out chicken breast, generously add salt and freshly ground pepper then place in marinade. Cover and chill in refrigerator for 1 hour, minimum.

In a skillet, sauté cherry tomatoes and zucchini in a teaspoon of olive oil. Add salt and pepper until melded.

Lightly coat grill pan with olive oil and place under medium-high heat. When very hot, add chicken, cooking for 5-8 minutes. Flip over and cook another 5 minutes. Chicken should be golden brown when done. Place bread on grill until nice and hot. Take the roasted garlic and spread over bread. Add chicken breast, tomatoes and mozzarella. Sprinkle basil on top and you're done!