Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Julianna Grimes
Recipe by Cooking Light November 2012

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Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
28 mins
total:
28 mins
Yield:
Serves 4 (serving size: 1 sandwich and 1/4 pear)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split each chicken breast in half lengthwise to form 2 cutlets. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle chicken evenly with pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan. Wrap 1 prosciutto slice around each chicken cutlet.

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  • Return pan to medium heat. Coat pan with cooking spray. Spread one side of each bread slice evenly with 1/2 teaspoon butter. Place 4 bread slices, buttered side down, in pan. Top each bread slice in pan with 2 tablespoons cheese; toast bread for 2 minutes or until underside is toasted and cheese melts. Remove the bread from pan. Recoat pan with cooking spray. Place the remaining 4 bread slices, buttered side down, in pan; toast 2 minutes or until toasted. Remove from pan.

  • Top each cheese-topped bread slice with 1 chicken cutlet. Spread 1 1/2 teaspoons mustard over untoasted side of each remaining bread slice. Combine arugula, shallots, and juice in a bowl; toss. Divide mixture evenly among sandwiches; top each sandwich with 1 bread slice, mustard side down. Serve with pear slices.

  • Beer Match: Try an amber ale like New Belgium Fat Tire ($50/bottle). The toasty malt and hoppy bitterness in these ales will complement the recipe's sweet pears and nutty cheese. --Gretchen Roberts

Nutrition Facts

371 calories; fat 11.5g; saturated fat 6g; mono fat 3.3g; poly fat 1.2g; protein 31.9g; carbohydrates 34.4g; fiber 2.6g; cholesterol 81mg; iron 2.6mg; sodium 750mg; calcium 197mg.
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