- 4
Ingredients
- Toppings:
- 1/3 c. olive oil
- 1 Tb. finely grated lemon zest
- 1/4 c. fresh lemon juice , (approximately 2 lemons)
- 3 Tb. sugar
- 1/2 tsp. hot sauce, (such as Texas Pete's)
- 1/4 c. grated onion
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 4 boneless, skinless chicken breast halves
- 1 recipe Grilled Flatbread
- 1 c. arugula leaves
- 1/4 c. crumbled blue cheese
- 4 slices applewood smoked bacon, cooked and crumbled
- 1 c. fig jam, melted
- 1/8 tsp. freshly ground black pepper
Preparation
Step 1
In a bowl, combine olive oil, lemon zest, lemon juice, sugar, hot sauce, onion, salt a pepper. Reserve 1/4 c. lemon mixture.
Place chicken breasts in a shallow dish or ziploc. Pour remaining lemon mixture over chicken. Cover or seal. Refrigerate 30 minutes to 1 hour, turning chicken occasionally.
Preheat grill to medium-high (350-400 degrees).
Remove chicken from marinade. Grill chicken over direct heat for 10 minutes per side, or until done. Remove from grill and drizzle reserved 1/4 cup lemon mixture over chicken. Thinly slice chicken breasts; keep warm.
To assemble sandwiches: placed sliced chicken over each Grilled Flatbread. Top with 1/4 cup arugula, crumbled cheese, and bacon. Drizzle top with 2 Tb. fig jam and sprinkle with black pepper.