Sunday, September 2, 2012

Warm Lemon Chicken Sandwich with Arugula and Pears

I love meals that can be repurposed and presented in different ways for later iterations. For instance, since most times I'm cooking for myself, I'll end up with four or more meals' worth of leftovers but let's admit, eating the same leftovers day after day get old. Sometimes I freeze some of it to be brought out at a later date, and other times I try a simple repurpose. For this recipe, which is a Rachel Ray recipe I tried last year during my year of new recipes, is great on a bun, but also works without it on a salad. I also put this in a pita at one point. So it's been the same basic meal for a week, but the small variations made it a little less boring, but equally tasty!

Warm Lemon Chicken Sandwich with Arugula and Pears (makes 4 sandwiches)



  • 2 lemons
  • 2 TB fresh thyme leaves, chopped
  • salt
  • fresh ground pepper
  • 4 boneless skinless chicken breast halves
  • 1 TB Dijon mustard
  • 2 TB white wine vinegar
  • 5 TB extra virgin olive oil
  • 3 TB grated parmigiano-reggiano cheese
  • 4 kaiser rolls, split
  • 1 garlic cloves, crushed
  • 1 ripe bartlett pear ( Anjou or Bosc)
  • 8 slices prosciutto di Parma
  • 2 -2 1/2 cups arugula, cleaned and trimmed


    In a shallow bowl, combine the juice of 1 ½ lemons, thyme, salt, and pepper. Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes.
    In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano.
    Toast the rolls; rub the toasted cut sides with the garlic clove.
    Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil.
    Cook the chicken for 5-6 minutes on each side.
    Thinly slice the pear and toss in a salad bowl with the juice of the remaining ½ lemon.
    Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture).
    Thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.

    Or screw the bun and just mix everything else together. :)

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