Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette

Name: Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters trimmed arugula; 59 milliliters balsamic vinegar; 0 teaspoons black pepper; 1 garlic clove, minced; 0 teaspoons salt, divided; 227 grams onion sandwich buns; 680 grams skinless, boneless chicken breast halves; 59 milliliters chopped drained oil-packed sun-dried tomato halves

You can never have too many main course recipes, so give Chicken Sandwich with Arugulan and Sun-Dried Tomato Vinaigrette a try. This recipe serves 4. Watching your figure? This dairy free recipe has 396 calories, 43g of protein, and 7g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of arugula, balsamic vinegar, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Heat a grill pan coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

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Grill Pan

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.

Ingredients you will need

Chicken Breast