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Fresh Basil, Blackberry, and Grilled Chicken Sandwich

Love grilled chicken on a fresh salad? You’ll love this basil and blackberry variation that is eye-catching and delicious, between two slices of Martin’s Old-Fashioned Real Butter Bread.
Cook Time: 25 minutes
Recipe by: Martin’s Famous Pastry Shoppe, Inc.®
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Ingredients

  • 2 boneless, skinless chicken breasts
  • 3 tablespoons extra virgin olive oil divided
  • 3/4 teaspoon Kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 2 cups baby arugula
  • 1 cup fresh basil torn
  • 1/4 cup thinly sliced red onion
  • 6 ounces fresh blackberries
  • 2 ounces goat cheese crumbled
  • 8 slices Martin’s Old-Fashioned Real Butter Bread toasted

Instructions

  • Preheat grill or skillet to medium-high heat.
  • Brush chicken with 1 Tbsp. olive oil and season with 1/4 tsp. each salt and pepper.
  • Grill chicken, uncovered, 5-6 minutes per side,or until internal temperature reaches 165°F. Remove from heat and let stand 5 minutes, then slice.
  • Meanwhile, whisk 2 Tbsp. olive oil, white balsamic vinegar, honey, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add arugula, basil and onion. Toss to coat.
  • In a small bowl or shallow dish, mash blackberries with a splash of white balsamic vinegar, using a fork.
  • Spread blackberry mixture onto one side of 4 slices of the toasted bread.
  • Layer sandwiches with salad mixture, sliced grilled chicken and crumbled goat cheese. Top with second slice of bread.