Friday, March 12, 2010

Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette

These would also be spectacular grilled.  A light meal for spring/summer. We used home-made sun (well, oven) dried tomatoes in this. Delish.

Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette

4 boneless, skinless chicken breasts
1/4 tsp salt, divided
1/4 tsp black pepper
1/4 cup sun-dried tomato halves
1/4 cup balsamic vinegar
1 garlic clove
4 burger buns
2 cups trimmed endive

Heat a pan over medium-high heat; coat with cooking spray. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/8 teaspoon salt and black pepper. Add chicken to pan, and cook 4 minutes on each side or until done.

While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic in a small food processor; process until garlic is minced and tomatoes are well chopped.

In a small bowl combine the endive and tomato mixture; toss gently to coat. Place chicken on a lightly toasted bun, top with endive mixture.

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