Chicken And Goat Cheese Sandwiches Recipe
Ingredients
| Goat cheese | 4 Ounce | |
| Rosemary | 1 Tablespoon, chopped | |
| Pine nuts | 1 Tablespoon, toasted | |
| 2 boneless, skinless chicken breasts (4 ounces each) | ||
| Sourdough bread slice | 8 | |
| Tomato slices | 4 Large | |
| Mixed greens | 1 Cup (16 tbs) | |
Directions
In a food processor fitted with the steel blade, process the goat cheese, rosemary and pine nuts until well combined but still chunky.
Heat a large no-stick frying pan over medium-high heat.
Saute the chicken for 2 to 3 minutes per side, or until the meat is no longer pink when cut with a knife.
Remove from the pan and slice thinly.
Spread the goat cheese mixture evenly over 4 of the bread slices.
Top with the chicken, tomatoes, greens and remaining bread.
Cut in half to serve.
Heat a large no-stick frying pan over medium-high heat.
Saute the chicken for 2 to 3 minutes per side, or until the meat is no longer pink when cut with a knife.
Remove from the pan and slice thinly.
Spread the goat cheese mixture evenly over 4 of the bread slices.
Top with the chicken, tomatoes, greens and remaining bread.
Cut in half to serve.
Chef
