Grilled Chicken and Escarole Sandwiches with White-Bean Spread

  1. Whisk together the oregano, vinegar, and 1 tablespoon oil.
  2. Brush marinade onto both sides of chicken.
  3. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
  4. Put remaining 2 tablespoons oil and the garlic into a large skillet.
  5. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes.
  6. Add beans and reserved liquid, and rosemary.
  7. Cook, mashing beans with the back of a wooden spoon, 5 minutes.
  8. Add 1/4 teaspoon salt; season with pepper.
  9. Transfer to a small bowl.
  10. Cover; set aside.
  11. Heat a large grill pan over medium-high heat.
  12. Coat with cooking spray.
  13. Add chicken.
  14. Grill, turning once, until cooked through, 3 to 4 minutes per side.
  15. Season with remaining 1/2 teaspoon salt.
  16. Transfer to a plate; let cool slightly.
  17. Cut chicken into 1/4-inch-thick slices; set aside.
  18. Toast the bread.
  19. Spread each slice with white-bean spread, dividing evenly.
  20. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
  21. (Per serving)
  22. Calories: 409
  23. Fat: 13g
  24. Cholesterol: 49mg
  25. Carbohydrate: 43g
  26. Sodium: 541mg
  27. Protein: 29g
  28. Fiber: 6g

fresh oregano, redwine vinegar, extravirgin olive oil, chicken, garlic, white beans, fresh rosemary, coarse salt, freshly ground pepper, vegetable oil cooking spray, bread, radishes

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-and-escarole-sandwiches-with-white-bean-spread-392478 (may not work)

Another recipe

Switch theme