Grilled Chicken Sandwich With Fig Relish And Arugula

Recipe Ingredients

2		Boneless skinless chicken breasts
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Country-style sourdough bread, 1/2" thick
2 tablespoons	30ml	Fig Relish or flavored mayonnaise
1		Arugula or other bitter salad greens
		Fig Relish
1		Shallot - minced
1 1/2 tablespoons	22ml	Balsamic vinegar
		Salt - to taste
1/2 lb	227g / 8oz	Mission figs
1/4 teaspoon	1.3ml	Minced fresh rosemary

Recipe Instructions

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.

Source:
The Los Angeles Times, 07-14-1999

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