Grilled Chicken and Escarole Sandwiches with White-Bean Spread Recipe

Name: Grilled Chicken and Escarole Sandwiches with White-Bean Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon finely chopped fresh oregano; 1 teaspoon red-wine vinegar; 3 tablespoons extra-virgin olive oil; 1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick; 1 tablespoon minced garlic; 1 cup drained jarred or canned white beans (reserve 1/4 cup liquid); 1 teaspoon finely chopped fresh rosemary; 3/4 teaspoon coarse salt; Freshly ground pepper; Vegetable oil cooking spray; 8 slices multigrain bread; 4 small radishes, thinly sliced; 1 cup thinly sliced escarole

Servings: persons

1 teaspoon finely chopped fresh oregano
1 teaspoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick
1 tablespoon minced garlic
1 cup drained jarred or canned white beans (reserve 1/4 cup liquid)
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
Freshly ground pepper
Vegetable oil cooking spray
8 slices multigrain bread
4 small radishes, thinly sliced
1 cup thinly sliced escarole

1
Whisk together the oregano, vinegar, and 1 tablespoon oil.
2
Brush marinade onto both sides of chicken.
3
Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
4
Put remaining 2 tablespoons oil and the garlic into a large skillet.
5
Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes.
6
Add beans and reserved liquid, and rosemary.
7
Cook, mashing beans with the back of a wooden spoon, 5 minutes.
8
Add 1/4 teaspoon salt; season with pepper.
9
Transfer to a small bowl.
10
Cover; set aside.
11
Heat a large grill pan over medium-high heat.
12
Coat with cooking spray.
13
Add chicken.
14
Grill, turning once, until cooked through, 3 to 4 minutes per side.
15
Season with remaining 1/2 teaspoon salt.
16
Transfer to a plate; let cool slightly.
17
Cut chicken into 1/4-inch-thick slices; set aside.
18
Toast the bread.
19
Spread each slice with white-bean spread, dividing evenly.
20
Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
21
(Per serving)
22
Calories: 409
23
Fat: 13g
24
Cholesterol: 49mg
25
Carbohydrate: 43g
26
Sodium: 541mg
27
Protein: 29g
28
Fiber: 6g

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon finely chopped fresh oregano, 1 teaspoon red-wine vinegar, 3 tablespoons extra-virgin olive oil, 1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick, and more.

Yes, Grilled Chicken and Escarole Sandwiches with White-Bean Spread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken and Escarole Sandwiches with White-Bean Spread

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