Warm Lemon Chicken Sandwich With Arugula And Pears

• 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

1. In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, salt, and pepper.
2. Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes.
3. In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano.
4. Toast the rolls; rub the toasted cut sides with the garlic clove.
5. Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil.
6. Cook the chicken for 5-6 minutes on each side; remove to a cutting board and tend with foil.
7. Thinly slice the pear and toss in a salad bowl with the juice of the remaining 1/2 lemon.
8. Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture).
9. 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.

lemons, thyme, salt, fresh ground pepper, chicken, mustard, white wine vinegar, extra virgin olive oil, cheese, kaiser rolls, garlic, bartlett pear, parma, arugula

Taken from www.food.com/recipe/warm-lemon-chicken-sandwich-with-arugula-and-pears-192761 (may not work)