Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette
Becky Luigart-Stayner; Katie Stoddard
How to Make It
Step 1
Preheat broiler.
Step 2
Heat a grill pan coated with cooking spray over medium-high heat. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/8 teaspoon salt and black pepper. Add chicken to pan, and cook 4 minutes on each side or until done.
Step 3
While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
Step 4
Place buns, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Place 1 chicken breast half on bottom half of each bun. Add arugula to tomato mixture, and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half. Cover with tops of buns.
ChefLeesher's Review
This is a good light dinner and a good way to use cutlets. The onion rolls are key. I have used baby spinach in place of arugula as well.
GatorAngie's Review
Very good flavor. I marinated my chicken overnight in a sun dried tomato vinaigrette. The arugala mix was excellent.
JNooner's Review
This recipe has great potential. My family is not a chicken sandwich kind of a family and so i decided to give it a try and their still not lovers of the chicken sandwich.
mossmellow's Review
I couldn't find arugula so I subbed a few leaves of basil. I also added provolone cheese to my sandwich. This was DELICIOUS!
digiac4's Review
This was really great. Dresses up chicken so well! We used baby spinach.
apuckett's Review