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Chicken and Roquefort Sandwiches

Chicken and Roquefort Sandwiches
Photo by Randy Mayor

Ingredients

  • 2 small heirloom tomatoes, thinly sliced (about 8 ounces)
  • 2 (6-ounce) skinless, boneless chicken breasts
  • 2 tablespoons finely chopped celery
  • ½ cup (about 3 ounces) tub whipped cream cheese
  • ¼ cup (1 ounce) crumbled blue cheese
  • 2 teaspoons olive oil
  • ½ cup baby arugula leaves
  • + 4 more ingredients
    • 1 (8-ounce) baguette
    • ¼ teaspoon coarsely ground black pepper
    • 1 ½ teaspoons chopped fresh chives
    • 1/8 teaspoon salt

1. Combine first 4 ingredients in a bowl.2. Heat oil in a nonstick skillet over medium-high heat. Sprinkle chicken with pepper. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Remove from heat; let stand 5 minutes. Cut lengthwise into 1/3-inch-thick strips. Sprinkle even...

View full recipe at My Recipes

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