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Warm Lemon Chicken Sandwich With Arugula and Pears

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“Rachael Ray”

Ingredients Nutrition


  1. In a shallow bowl, combine the juice of 1 ½ lemons, thyme, salt, and pepper.
  2. Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes.
  3. In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano.
  4. Toast the rolls; rub the toasted cut sides with the garlic clove.
  5. Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil.
  6. Cook the chicken for 5-6 minutes on each side; remove to a cutting board and tend with foil.
  7. Thinly slice the pear and toss in a salad bowl with the juice of the remaining ½ lemon.
  8. Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture).
  9. Thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.

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