Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 Boneless skinless chicken breasts

  2. 1/4 cup 59ml Olive oil

  3. Freshly-ground black pepper - to taste

  4. 4 Country-style sourdough bread,

  5. 1/2" thick

  6. 2 tablespoons 30ml Fig Relish or flavored mayonnaise

  7. 1 Arugula or other bitter salad greens

  8. Fig Relish

  9. 1 Shallot - minced

  10. 1 1/2 tablespoons 22ml Balsamic vinegar

  11. Salt - to taste

  12. 1/2 lb 227g / 8oz Mission figs

  13. 1/4 teaspoon 1 1/3ml Minced fresh rosemary

Instructions Jump to Ingredients ↑

  1. Fig Relish: Soak shallot in vinegar with pinch of salt. Cut each fig into 8 pieces. Add to shallot along with rosemary, and stir to combine, breaking up figs slightly.

  2. Pound chicken breasts with rolling pin or mallet between 2 wax paper sheets until meat is 1/2-inch thick. Brush lightly with olive oil and season with salt and pepper to taste.

  3. Brush both sides of bread slices with oil. Grill chicken breasts on hot indoor or outdoor grill, or cook in preheated broiler until cooked through, 3 to 5 minutes each side.

  4. Grill both sides of bread briefly until toasted. Assemble sandwich with chicken, Fig Relish and arugula.

  5. This recipe yields 2 large sandwiches.

  6. Each sandwich: 465 calories ; 591 mg sodium; 99 mg cholesterol; 18 grams fat; 28 grams carbohydrates; 46 grams protein; 0.2 3 gram fiber.

  7. Fig Relish, about 3/4 cups. Each tablespoon: 16 calories ; 41 mg sodium; 0 cholesterol; 0 fat; 4 grams carbohydrates; 0 protein; 0.23 gram fiber.

Comments

882,796
Send feedback