Warm Lemon Chicken Sandwich With Arugula And Pears - cooking recipe

Ingredients

2 lemons
2 tablespoons fresh thyme leaves, chopped
salt
fresh ground pepper
4 boneless skinless chicken breast halves
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
5 tablespoons extra virgin olive oil
3 tablespoons grated parmigiano-reggiano cheese
4 kaiser rolls, split
1 garlic clove, crushed
1 ripe bartlett pear (Anjou or Bosc)
8 slices prosciutto di Parma
2 - 2 1/2 cups arugula, cleaned and trimmed

Preparation

In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, salt, and pepper.
Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes.
In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano.
Toast the rolls; rub the toasted cut sides with the garlic clove.
Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil.
Cook the chicken for 5-6 minutes on each side; remove to a cutting board and tend with foil.
Thinly slice the pear and toss in a salad bowl with the juice of the remaining 1/2 lemon.
Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture).
Thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.