April 29, 2008

Chicken and Fig Cheese-Steak Sandwich

Chicken and Fig Cheese-Steak Sandwich(1)2 tablespoons olive oil, divided
1-1/2 cups each sliced red and yellow bell pepper
1-1/2 cups sliced yellow onion
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 tablespoon balsamic vinegar
4-6 slices Foster Farms Thin-Sliced Chicken Breast Fillets
4 ounces sliced Real California Mozzarella Cheese®
4 Kaiser rolls, split
4 ounces soft herbed goat cheese
1 bunch arugula, rinsed
6 fresh California Figs, cut into thin rounds

In large skillet over medium heat, heat 1 tablespoon of the olive oil. Add bell pepper, onion, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Sauté until crisp-tender, about 5 minutes. Remove vegetables to bowl; toss with vinegar and set aside.

Sprinkle chicken slices with remaining salt and pepper. Add remaining oil to skillet or a grill pan. Sauté chicken 2 minutes; turn and top with mozzarella cheese slice. Cook until browned and cooked through, about 2 minutes longer. Toast rolls under broiler. Spread cut sides of rolls with goat cheese. Top with arugula leaves, chicken, fig slices and onion/pepper mixture. Add roll tops.

Makes 4 servings.


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