Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
Caponata:
Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature.
Assemble:
Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3457.03 Kcal (14474 kJ)
Calories from fat	2197.38 Kcal
		% Daily Value*
Total Fat	244.15g	376%
Cholesterol	556.96mg	186%
Sodium	7662.02mg	319%
Potassium	6969.86mg	148%
Total Carbs	133.23g	44%
Sugars	56.14g	225%
Dietary Fiber	48.97g	196%
Protein	212.67g	425%
Vitamin C	112.5mg	188%
Iron	5.9mg	33%
Calcium	497mg	50%

Amount Per 100 g
Calories	112.38 Kcal (471 kJ)
Calories from fat	71.43 Kcal
		% Daily Value*
Total Fat	7.94g	376%
Cholesterol	18.1mg	186%
Sodium	249.06mg	319%
Potassium	226.57mg	148%
Total Carbs	4.33g	44%
Sugars	1.82g	225%
Dietary Fiber	1.59g	196%
Protein	6.91g	425%
Vitamin C	3.7mg	188%
Iron	0.2mg	33%
Calcium	16.2mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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