Chicken And Blue Cheese On Pumpernickel Recipe
Ingredients
1/2 (16-ounce) package Thin-Sliced Skinless & Boneless Chicken Breast or Turkey Breast Cutlets
1/3 cup crumbled blue cheese
3/4 tablespoon Dijon mustard Salt and pepper, to taste
16 slices cocktail pumpernickel, toasted and buttered
1/2 small red onion, very thinly sliced
1 cup arugula, radicchio or watercress, very thinly sliced
Directions
Spray a large, nonstick skillet with cooking spray and warm over high heat.
Saute chicken until golden brown on both sides and cooked through.
Set aside to cool.
In a medium bowl, stir together blue cheese and mustard.
Dice chicken and stir it in.
Season to taste with salt and pepper.
To assemble, top each slice of bread with some onion, a heaping tablespoon of chicken and sprinkle with arugula
Saute chicken until golden brown on both sides and cooked through.
Set aside to cool.
In a medium bowl, stir together blue cheese and mustard.
Dice chicken and stir it in.
Season to taste with salt and pepper.
To assemble, top each slice of bread with some onion, a heaping tablespoon of chicken and sprinkle with arugula
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