|
Ingredients
1 whole skinless boneless chicken breast (about 3/4
pound), halved
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1/3 cup drained bottled roasted red peppers, cut into
thin strips
2 kaiser rolls, split and toasted
1 small bunch arugula, washed well and spun dry
|
|
Instructions
Rinse chicken
and pat dry with paper towels. In a small bowl combine
chicken and lemon juice and marinate, turning once,
10 minutes.
On a sheet of wax paper combine flour, fennel seeds,
and salt and pepper to taste. Remove chicken from bowl,
letting excess lemon juice drip into bowl, and reserve
lemon juice. Dredge chicken in flour mixture, shaking
off excess.
In a 10-inch non-stick skillet heat oil over moderately
high heat until hot but not smoking and sauté
chicken about 3 minutes, or until lightly browned. Turn
chicken and cook over moderate heat 5 minutes more,
or until opaque and cooked through. Transfer chicken
to a cutting board. To skillet add roasted pepper strips
and reserved lemon juice and simmer until most of liquid
is evaporated, about 2 minutes.
Slice chicken thin. Make sandwiches on rolls with arugula,
chicken, and roasted pepper strips.
|