Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette

• 4 (6 ounce) boneless skinless chicken breast halves
• 14 teaspoon salt, divided
• 14 teaspoon pepper
• 14 cup sun-dried tomato packed in oil, drained and chopped
• 14 cup balsamic vinegar
• 1 garlic clove, minced
• 4 sandwich buns, split and toasted
• 2 cups arugula, trimmed

1. Heat a grill pan coated with cooking spray over med-high.
2. Pound chicken between two pieces of plastic wrap until 1/4 inch thick.
3. Sprinkle both sides with half the salt and all the pepper.
4. Add chicken to pan and cook 4 minutes on each side or till done.
5. While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
6. Place chicken on buns.
7. Add arugula to tomato mixture and toss gently to coat.
8. Arrange about 1/2 cup arugula mixture over each chicken breast half, and cover with top bun.

chicken breast halves, salt, pepper, tomato, balsamic vinegar, garlic, buns, arugula

Taken from www.food.com/recipe/chicken-sandwich-with-arugula-and-sun-dried-tomato-vinaigrette-181039 (may not work)