Warm Lemon Chicken Sandwich with Arugula and Pears Recipe

Name: Warm Lemon Chicken Sandwich with Arugula and Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons; 2 tablespoons fresh thyme leaves (from about 4 sprigs), stripped and chopped; Salt and freshly ground black pepper; 4 boneless, skinless chicken breast halves; 1 tablespoon Dijon mustard; 2 tablespoons white wine vinegar (eyeball it); 5 tablespoons extra-virgin olive oil (EVOO); 3 tablespoons grated Parmigiano-Reggiano (a small handful); 4 kaiser rolls, split; 1 garlic clove, crushed; 1 ripe Bartlett, Anjou, or Bosc pear; 8 slices prosciutto di Parma; 1 large bunch of arugula, cleaned and trimmed (2 to 2 1/2 cups)

Servings: persons

2 lemons
2 tablespoons fresh thyme leaves (from about 4 sprigs), stripped and chopped
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar (eyeball it)
5 tablespoons extra-virgin olive oil (EVOO)
3 tablespoons grated Parmigiano-Reggiano (a small handful)
4 kaiser rolls, split
1 garlic clove, crushed
1 ripe Bartlett, Anjou, or Bosc pear
8 slices prosciutto di Parma
1 large bunch of arugula, cleaned and trimmed (2 to 2 1/2 cups)

1
In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper.
2
Add the chicken breasts and toss to coat.
3
Marinate the chicken for 5 to 10 minutes.
4
In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper.
5
Whisk in 3 tablespoons of the EVOO, then the Parmigiano.
6
Toast the rolls.
7
Rub the toasted cut sides with the garlic clove.
8
Preheat a nonstick skillet over medium-high heat.
9
Add the remaining 2 tablespoons of EVOO, twice around the pan.
10
Cook the chicken for 5 to 6 minutes on each side.
11
Remove to a cutting board and tent with foil.
12
Thinly slice the pear, and toss in a salad bowl with the juice of the remaining half lemon.
13
Slice the prosciutto into strips.
14
Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette.
15
Thinly slice the cooked chicken.
16
Layer half of the chicken slices onto the rolls and top with the arugula-pear salad.
17
Add the remaining chicken and roll tops.

410

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: 2 lemons, 2 tablespoons fresh thyme leaves (from about 4 sprigs), stripped and chopped, Salt and freshly ground black pepper, 4 boneless, skinless chicken breast halves, and more.

Yes, Warm Lemon Chicken Sandwich with Arugula and Pears 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.

Warm Lemon Chicken Sandwich with Arugula and Pears

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