This is one of my favorite recipes from Weight Watchers in 20 minutes. It is quick and easy to make and my whole family loves it. The recipe is for an open-faced sandwich but I make it as a regular sandwich. Either way it tastes good!
4 (5 ounce) skinless boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
4 teaspoons olive oil
2 Tbs. finely chopped fresh rosemary
1 Tbs. coarse-grained Dijon mustard
2 (4 ounce) ciabatta rolls, split
1/2 cup lightly packed baby arugula
1 large tomato, sliced
Sprinkle the chicken with the salt and pepper. Hat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 minutes on each side. Transfer to plate.
Meanwhile, combine the rosemary and mustard in a cup. Slowly whisk in the remaining 2 teaspoons oil. Brush the cut sides of the rolls with the rosemary-mustard mixture. Place a chicken breast half on each roll half and top evenly with the tomato and arugula.