Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Katie Stoddard

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.

  • 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.

Nutrition Facts

376 calories; calories from fat 15%; fat 6.4g; saturated fat 2.3g; mono fat 1.7g; poly fat 1.7g; protein 45.4g; carbohydrates 32.4g; fiber 1.7g; cholesterol 99mg; iron 3.3mg; sodium 570mg; calcium 109mg.
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