Ingredients

4 servings

　　2 lemons

　　2 tablespoons fresh thyme leaves (from about 4 sprigs), stripped and chopped

　　Salt and freshly ground black pepper

　　4 boneless, skinless chicken breast halves

　　1 tablespoon Dijon mustard

　　2 tablespoons white wine vinegar (eyeball it)

　　5 tablespoons extra-virgin olive oil (EVOO)

　　3 tablespoons grated Parmigiano-Reggiano (a small handful)

　　4 kaiser rolls, split

　　1 garlic clove, crushed

　　1 ripe Bartlett, Anjou, or Bosc pear

　　8 slices prosciutto di Parma

　　1 large bunch of arugula, cleaned and trimmed (2 to 2 1/2 cups)

　　

Step 1

In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper. Add the chicken breasts and toss to coat. Marinate the chicken for 5 to 10 minutes.

　　

Step 2

In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 tablespoons of the EVOO, then the Parmigiano. Toast the rolls. Rub the toasted cut sides with the garlic clove.

　　

Step 3

Preheat a nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO, twice around the pan. Cook the chicken for 5 to 6 minutes on each side. Remove to a cutting board and tent with foil.

　　

Step 4

Thinly slice the pear, and toss in a salad bowl with the juice of the remaining half lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette.

　　

Step 5

Thinly slice the cooked chicken. Layer half of the chicken slices onto the rolls and top with the arugula-pear salad. Add the remaining chicken and roll tops.

　　Rachael Ray 365: No Repeats