Chicken Sandwich Recipe
4 chicken breast halves boneless and skinless
2 tablespoons butter melted
2 teaspoons fresh sage chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 crusty sourdough rolls
1/3 balsamic vinaigrette dressing
2 cups arugula washed and dried
8 pieces proscuitto thinly sliced
8 pieces provolone cheese thinly sliced
Instructions:
- Brush chicken breasts lightly with melted butter
- Combine sage and rosemary and sprinkle on both sides of chicken
- Season with freshly ground salt and pepper
- Grill chicken breasts over charcoal grill or under broiler until firm to the touch
- Transfer to plate and let cool approximately 10 minutes
- Slice rolls in half
- Sprinkle bottom of each roll with vinaigrette
- Divide arugula among the four rolls
- Layer 2 slices of proscuitto and 2 slices of Provolone on each half
- Slice each chicken breast half crosswise into diaonal slices and place on top of cheese
- Drizzle more viaigrette over chicken
- Place top of roll on chicken breast and press down gently so sandwich stays together.
Serving Size:
4 people
Estimated Calorie Count:
Total calories for the entire recipe: approximately 1132 calories
Per serving (1/4 of recipe): approximately 283 calories