Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette

Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup chopped drained oil-packed sun-dried tomato halves
  • Cooking spray
  • 4 (2-ounce) onion sandwich buns
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ cup balsamic vinegar
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 4 (2-ounce) onion sandwich buns
  • + 11 more ingredients
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt, divided
    • 1 garlic clove, minced
    • ¼ teaspoon black pepper
    • 1 garlic clove, minced
    • ¼ cup balsamic vinegar
    • ¼ teaspoon salt, divided
    • Cooking spray
    • 2 cups trimmed arugula
    • ¼ cup chopped drained oil-packed sun-dried tomato halves
    • 2 cups trimmed arugula

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

View full recipe at My Recipes

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