Made With
Butter BreadIngredients
2 Boneless, Skinless Chicken Breasts
3 Tablespoons Extra-Virgin Olive Oil, divided
3/4 Teaspoon Kosher Salt, divided
1/2 Teaspoon Black Pepper, divided
1 Tablespoon White Balsamic Vinegar
1 Teaspoon Honey
1 Teaspoon Dijon Mustard
2 Cups Baby Arugula
1 Cup Fresh Basil Leaves, torn
1/4 Cup Red Onion, thinly sliced
6 Ounces Fresh Blackberries
2 Ounces Goat Cheese, crumbled
4 Martin’s Sandwich Potato Rolls OR 8 Slices Martin’s Old-Fashioned Real Butter Bread, toasted
Serves: 4
Directions
Step 1
Preheat grill or skillet to medium-high heat.
Step 2
Brush chicken with 1 tablespoon olive oil and season with 1/4 teaspoon each salt and pepper.
Step 3
Grill chicken, uncovered, until internal temperature reaches 165°F, about 5 to 6 minutes per side. Let stand 5 minutes, then cut into slices.
Step 4
Meanwhile, whisk together 2 tablespoons olive oil, white balsamic vinegar, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add arugula, basil, and onion; toss to coat.
Step 5
In a small bowl or shallow dish, mash together blackberries with a splash of white balsamic vinegar, using a fork.
Step 6
Spread blackberry mixture onto one side of each Sandwich Potato Roll OR half of the toasted Butter Bread slices.
Step 7
Layer sandwiches with salad mixture, sliced grilled chicken, and crumbled goat cheese. Top with roll OR second slice of bread. Serve.
Recipe adapted from www.cookinglight.com
