Spicy Chicken Breast Sandwich

Fresh, sun-kissed arugula and sun-dried tomatoes provide juicy relief from warm, spicy chicken breast.
  • Prep Time 0 minutes
  • Cook Time 15 minutes
  • Serves 4
  • Calories 480
  • Calories 480
  • Total Fat 14 g
  • Cholesterol 95 mg
  • Sodium 700 mg
  • Total Carbohydrate 46 g
  • Protein 44 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 4 Boneless Skinless Chicken Breasts
  • 4 pieces Focaccia bread, split
  • 2 tablespoons olive oil
  • 2 tablespoons garlic
  • 1 ounce Swiss cheese
  • 12 sun dried tomatoes
  • 2 cups Arugula
  • 3 dash kosher salt, enough to cover chicken
  • 3 dash black pepper, enough to cover chicken
  • 1 pinch cayenne pepper, to season chicken

Cooking Instructions

  1. Pre heat oven to 350°F.
  2. Heat a well oiled skillet on medium-high heat.
  3. Pound chicken until thin, season both sides of the chicken with salt, black pepper and cayenne pepper to taste.
  4. Place well seasoned chicken filets face down and brown about 5-6 minutes turning once. When chicken is fully cooked remove and set aside.
  5. Next take the split focaccia bread and place on a cookie sheet, drizzle with olive oil and garlic to taste.
  6. Place bread in oven for 3-5 minutes until warm and lightly toasted.
  7. Place chicken on the toasted bread, add a slice of swiss cheese, sun-dried tomatoes and arugula. Close sandwich and serve with chips and a pickle.
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