Spicy Arugula and Chicken Sandwiches

Friday, December 18, 2009
From Cooking Light. Delicious!


round focaccia (recipe follows), halved horizontally
2 t olive oil
2 6 oz skinless, boneless chicken breast halves
1 T fajita seasoning
1/4 c mayonnaise
3 T chopped fresh cilantro
1 t grated lime rind
1 T fresh lime juice
1 medium ripe tomato, thinly sliced
1 1/2 c trimmed arugula


Heat oil in skillet over medium high heat. Cover chicken, pound to 1/4" thick. Sprinkle both sides with fajita seasoning. Add chicken to pan, cook 2 minutes each side or till done. Cut to 1"thick slices. Meanwhile combine mayo, cilantro, rind, juice. Spread over cut sides of bread. Arrange chicken on bottom halves of bread, top with tomato and arugula. Cover with top half of bread. Cut into 4 wedges to make 4 sandwiches.



1 c warm water
2 T olive oil
1 1/2 t salt
3 c bread flour
3 T sugar
1 t rosemary or Italian seasoning
2 1/2 t yeast


Put ingredients in bread machine pan. Select dough setting. Remove, put in greased round baking dish. Sprinkle with olive oil, salt, and rosemary. Bake 375 for 25-30 minutes.


Post a Comment