Ingredients:
1 Pound Thin Cut Cooked Chicken
1 ½ Tablespoons Fresh Thyme
6 Tablespoons Extra Virgin Olive Oil
3 Garlic Cloves, Minced
8 Slices Olive Bread
1 Small Red Onion, Sliced
1 Bunch Arugula
Information:
Serving Size 4
345 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
Season chicken with salt, pepper and rub in 1 tablespoon thyme. Heat 2 tablespoons extra virgin olive oil in a large heavy skillet or frying pan over medium high heat. Add chicken saute until golden brown on all sides and good thru. Transfer to a plate and set aside. Add remaining virgin olive oil along with minced garlic to a skillet or frying pan. Saute for 30 seconds over high heat; add vinegar and thyme; cook 30 seconds, return chicken to skillet, stirring continually for 1 minute or until heated thru, Reserving vinaigrette from skillet for dressing. Arrange bread with chicken, onion and arugula. Drizzle vinaigrette dressing on top. Top with top half of bread and enjoy.
