Preparation Time: approximately 10 minutes
Cooking Time: 20-25 minutes
Serving Size: ½ cup mixture + 2 TB mushrooms (makes about 4)
16 oz chicken breast, boneless, skinless
2 tsp Worcestershire sauce
½ tsp kosher salt
½ tsp black pepper
¼ tsp chili powder
½ tsp garlic powder
½ pound mushrooms, baby Portobello, sliced ¼” thick
1 TB olive oil
1 tsp garlic, fresh, chopped
2 cups arugula
2 oz goat cheese
4 whole grain rolls (or a roll of your choosing)
Wash chicken breasts and pat dry. Rub both sides with Worcestershire sauce, salt, pepper, chili powder, and garlic powder. Place on grill and cook evenly on both sides until internal temperature of 155 degrees.
Meanwhile, heat olive oil in sauté pan. Add garlic and cook until slightly translucent. Add mushrooms and continue cooking until mushrooms are al dente. Set aside.
Prepare rolls by cutting in half and placing open-side down on grill. When slightly toasted, remove and spread with ½ oz goat cheese. Set aside.
Remove chicken breasts from grill. Using two forks, pull chicken apart into large pieces (TIP: using tongs and a fork here may help as well if you are having trouble pulling apart the meat). Split into 4 equal sized portions.
Storage and Turn-out
Place portioned chicken onto bottom of bun and top with mushroom mixture. Place ½ cup arugula on top and place the goat cheese covered top bun on to seal the sandwich.
Serve with grilled vegetables, polenta, or freshly cut melon.