Grilled Chicken Sandwich With Fig Relish And Arugula

By á-170456

Ingredients

• FIG RELISH:
• 2 boneless skinless chicken breasts
• 1/4 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 4 slices country-style sourdough bread, 1/2" thick
• 2 tablespoons Fig Relish or flavored mayonnaise
• 1 bunch arugula or other bitter salad greens
• 1 shallot minced
• 1 1/2 tablespoons balsamic vinegar
• Salt to taste
• 1/2 pound Mission figs
• 1/4 teaspoon minced fresh rosemary

Details

Servings 2

Preparation

Step 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.

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.

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.

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

This recipe yields 2 large sandwiches.

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

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.