Lemon-Marinated Chicken Sandwiches

    • 2 lemons, juiced
    • 2 tablespoons fresh thyme leaves, chopped
    • 6-8 thin-sliced boneless chicken cutlets
    • 4 sub or kaiser rolls
    • 2 tablespoons butter, melted
    • 1 clove garlic, crushed
    • 1 tablespoon dijon mustard
    • 2 tablespoons white wine vinegar
    • 5 tablespoons extra-virgin olive oil, divided
    • 3 tablespoons shredded Parmigiano Reggiano cheese
    • 1 ripe pear (any type you like) thinly sliced
    • 4 slices prosciutto
    • 2 cups baby arugula or baby spinach
      • -Juice the lemons. Reserve 1 tablespoon to be added to the dressing. Stir remaining
      • lemon juice and thyme in a shallow dish.
      • -Add the chicken cutlets to the marinade, turning them over to coat well. Let the
      • chicken sit and marinate for about 10 minutes while you toast your rolls and prepare
      • the dressing.
      • -To toast the rolls: Cut them open, crush the garlic into the melted butter and then you
      • can either:
      • 1. Brush a little bit of the butter/garlic on each side of the cut rolls and
      • place them under your broiler to toast
      • or
      • 2. Brush a little bit of the butter/garlic on each side of the cut rolls and place them
      • face-down on a hot skillet to toast.
      • -Make the dressing: whisk the reserved lemon juice, mustard, vinegar, 3
      • tablespoons of olive oil and the Parmesan cheese in a medium bowl.
      • -Thinly slice the pear and prosciutto.
      • -Preheat a large skillet over medium-high heat. Add the remaining 2 tablespoons of
      • olive oil. Cook your chicken about 2 or 3 minutes on each side, until done.
      • -While the chicken is cooking, add the dressing to the arugula and toss to combine.
      • -Remove the chicken from the skillet and place on your prepared rolls. Layer with the
      • pear, prosciutto and the dressed greens.