GRILLED CHICKEN BREAST SANDWICHES WITH SPINACH LEAVES AND CAESAR DRESSING

SERVES 4-6

This is a simple and delicious sandwich. Try it.

INGREDIENTS

6 small boneless, skinless chicken breasts (or 3 larger breasts cut in half)

Olive oil or olive oil spray

Salt and pepper to taste

5 ounces baby spinach leaves, cleaned

3 cloves garlic

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1 teaspoon anchovy paste

4 teaspoons olive oil

1-1/2 tablespoons freshly grated Parmesan cheese

Salt and pepper taste

Additional Parmesan cheese

6 crusty rolls, split

Sprinkle the chicken breasts with salt and pepper. Spray or drizzle with olive oil. Heat a grill pan over high heat. Add the chicken and brown on both sides until cooked through, about 3 minutes per side depending on thickness. Remove from pan and keep warm.

Meanwhile make the dressing. Place the garlic, mayonnaise, lemon juice, Worcestershire sauce, mustard, anchovy paste, olive oil and 1-1/2 tablespoons Parmesan cheese in a mini-processor. Process until well combined. Add pepper and taste for salt. If the dressing is thicker than you like, thin with just a little water. Drizzle over the spinach leaves and toss to combine.

Place the chicken breasts on the split rolls. Top with some of the dressed spinach. Sprinkle with extra Parmesan. Serve immediately.

Notes: The chicken may be grilled outdoors, or even sauteed over high heat. This is also very good in pita bread. If preferred, the same dish can be made without the sandwich bread. Place a bed of the dressed spinach on a plate and top with the chicken breasts.

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