4 chicken breast halves,
boneless and skinless
2 tablespoons (1/4 stick) butter, melted
2 teaspoons fresh sage, chopped, or 1/2 teaspoon dried
2 teaspoons fresh rosemary, chopped, or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
4 crusty rolls of choice, French, Italian, sourdough
1/3 cup balsamic vinaigrette dressing
2 cups (about 4 ounces) arugula, washed and dried
8 pieces (about 4 ounces) prosciutto, thinly sliced
8 pieces (about 4 ounces) provolone, thinly sliced
Brush chicken breasts
lightly with melted butter. Combine sage and rosemary and sprinkle
on both sides of chicken. Season with freshly ground salt and
pepper. Grill chicken breasts over charcoal grill in stove-top
grill pan, or under broiler until firm to the touch. Transfer
to plate and let cool approximately 10 minutes.
Slice rolls in half. Sprinkle
bottom of each roll with vinaigrette. Divide arugula among the
four rolls. Layer 2 slices of prosciutto and 2 slices of provolone
on each roll. Slice each chicken breast half crosswise into diagonal
slices, about 1/2-inch thick and place on top of cheese. Drizzle
more vinaigrette over chicken. Place top of roll on and press
down gently so sandwich stays together. Tightly wrap each sandwich
in plastic wrap and refrigerate until serving time.
Makes 4.
Recipe provided courtesy of the American Dairy
Association.
