 |
| Watermelon Chicken Sandwiches |
SERVES 4
SERVING SIZE: 1 open-faced sandwich
PREPARATION TIME: 15 minutes
COOKING TIME: 10 minutes
Ingredients:
- 8 oz boneless, skinless chicken breasts
- 3 black peppercorns
- ½ small white onion, sliced Water to cover
- 1 Tbsp Dijon mustard
- ½ tsp honey
- 4 slices pumpernickel bread, toasted if desired
- 4 thin (¼-inch-thick) slices seedless watermelon, rind removed
- 1 cup baby arugula
- 1 tsp olive oil
- ½ tsp balsamic vinegar
- ¼ tsp sea salt
Directions:
- Use grilled chicken or place the uncooked chicken breasts in a skillet with a lid. Add the peppercorns, onion, and enough water to cover. Bring to boiling over medium-high heat. Immediately reduce the heat to simmer and cover. Cook for 10 to 13 minutes, until the chicken is cooked through (it will be completely opaque). Remove the chicken from the poaching liquid with a slotted spoon. Place the cooked chicken on a cutting board and let it cool enough to handle.
- Meanwhile, mix together the mustard and honey. Spread the honey mustard over one side of each piece of bread. Slice the chicken into thin pieces and add them to the bread. Top each open-faced sandwich with a slice of watermelon.
- Toss the arugula with the olive oil, vinegar, and salt. Divide the arugula among the sandwiches, adding a pile on top of each watermelon slice. Serve each sandwich with a knife and fork.
EmoticonEmoticon