Lemon Chicken and Roasted Pepper Sandwiches

1. 1

   Rinse chicken and pat dry with paper towels.

2. 2

   In a small bowl combine chicken and lemon juice and marinate, turning once, 10 minutes.

3. 3

   On a sheet of wax paper combine flour, fennel seeds, and salt and pepper to taste.

4. 4

   Remove chicken from bowl, letting excess lemon juice drip into bowl, and reserve lemon juice.

5. 5

   Dredge chicken in flour mixture, shaking off excess.

6. 6

   In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute chicken about 3 minutes, or until lightly browned.

7. 7

   Turn chicken and cook over moderate heat 5 minutes more, or until opaque and cooked through.

8. 8

   Transfer chicken to a cutting board.

9. 9

   To skillet add roasted pepper strips and reserved lemon juice and simmer until most of liquid is evaporated, about 2 minutes.

10. 10

    Slice chicken thin.

11. 11

    Make sandwiches on rolls with arugula, chicken, and roasted pepper strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.