Warm Lemon Chicken Sandwich With Arugula And Pears

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lemons
• 2 tablespoons fresh thyme leaves, chopped
• salt
• fresh ground pepper
• 4 boneless skinless chicken breast halves
• 1 tablespoon dijon mustard
• 2 tablespoons wine vinegar
• 5 tablespoons extra virgin olive oil
• 3 tablespoons grated parmigiano-reggiano cheese
• 4 kaiser rolls, split
• 1 garlic clove, crushed
• 1 ripe bartlett pear (anjou or bosc)
• 8 slices prosciutto di parma
• 2 -2 1/2 cups arugula, cleaned and trimmed

Recipe

• 1 in a shallow bowl, combine the juice of 1 ½ lemons, thyme, salt, and pepper.
• 2 add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes.
• 3 in a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the parmigiano.
• 4 toast the rolls; rub the toasted cut sides with the garlic clove.
• 5 preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil.
• 6 cook the chicken for 5-6 minutes on each side; remove to a cutting board and tend with foil.
• 7 thinly slice the pear and toss in a salad bowl with the juice of the remaining ½ lemon.
• 8 slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture).
• 9 thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.