Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette

Yield: 4 servings

Ingredients

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

Preparation

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 pepper. Add chicken to pan, and cook 4 minutes on each side or until done.

While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.

Place buns, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Place 1 chicken breast half on bottom half of each bun. Add arugula to tomato mixture, and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half. Cover with tops of buns.

Nutritional Information

Calories:

376 (15% from fat)

Fat:

6.4g (sat 2.3g,mono 1.7g,poly 1.7g)

Protein:

45.4g

Carbohydrate:

32.4g

Fiber:

1.7g

Cholesterol:

99mg

Iron:

3.3mg

Sodium:

570mg

Calcium:

109mg