Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
From Cooking Light, so good. Ingredients:
4 (6 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt, divided |
1/4 teaspoon pepper |
1/4 cup sun-dried tomato packed in oil, drained and chopped |
1/4 cup balsamic vinegar |
1 garlic clove, minced |
4 sandwich buns, split and toasted |
2 cups arugula, trimmed |
Directions:
1. Heat a grill pan coated with cooking spray over med-high. Pound chicken between two pieces of plastic wrap until 1/4 inch thick. Sprinkle both sides with half the salt and all the pepper. Add chicken to pan and cook 4 minutes on each side or till done.
2. While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
3. Place chicken on buns. Add arugula to tomato mixture and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half, and cover with top bun.
|
|