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Ingredients
- 3 x boned skinned chicken breast halves (abt 6 ounce ea)
- 1/4 c. extra virgin olive oil - (about) Salt to taste Freshly-grnd black pepper to taste
- 6 slc sourdough bread (each abt 5" by 3" and 1/2" thick)
- 3/4 c. arugula leaves or possibly salad mix rinsed, crisped Fig Relish (see recipe)
Directions
- Place each chicken breast half between two sheets of plastic wrap; with a flat mallet or possibly rolling pin, gently lb. to 1/2-inch thick. Brush both sides of chicken lightly with extra virgin olive oil and sprinkle with salt and pepper.
- Lay chicken on an oiled grill over a solid bed of warm coals or possibly high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, till chicken is no longer pink in the center (cut to test), 6 to 8 min total.
- Meanwhile, brush both sides of bread lightly with oil. When you turn chicken, lay bread slices on grill and cook, turning once, till lightly toasted, about 4 min total.
- To assemble each sandwich, top one slice of bread with about 1/4 c. arugula leaves. Place chicken on arugula and top with about 1/3 c. fig relish. Top with second slice of grilled bread. Serve hot.
- This recipe yields 3 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 3 servings | |
| Calories 587 | |
| Calories from Fat 187 | 32% |
| Total Fat 21.12g | 26% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 881mg | 37% |
| Potassium 294mg | 8% |
| Total Carbs 73.19g | 20% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.3g | 3% |
| Protein 26.07g | 42% |
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