Warm Lemon Chicken Sandwich With Arugula and Pears

Categories: Chicken, Hot Sandwich, Main Dish, Rachael Ray

Ingredients

• 2 lemons
• 2 tablespoons fresh thyme leaves, chopped
• salt
• fresh ground pepper
• 4 boneless skinless chicken breast halves
• 1 tablespoon Dijon mustard
• 2 tablespoons white 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

Directions

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.

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