INGREDIENTS

1. 2lemons
2. 2tablespoonsfresh thyme leaves
3. salt and pepper
4. 4boneless skinless chicken breast halves
5. 1tablespoonDijon mustard
6. 2tablespoonswhite wine vinegar
7. 5tablespoonsolive oil
8. 3tablespoonsparmesan cheese, grated
9. 4kaiser rolls, split
10. 1garlic clove, crushed
11. 1 ripepear
12. 8slicesprosciutto
13. 2cupsarugula

DIRECTIONS

1. In a shallow bowl, combine the juice of 1 ½ lemons, the thyme, salt and pepper. Add the chicken breasts and toss to coat. Marinate the chicken for 5-10 minutes.
2. In a small bowl, combine the Dijon mustard with the vinegar, salt and pepper. Whisk in 3 tablespoons of the olive oil, and then add the Parmesan. Toast the rolls. Rub the toasted cut sides with the garlic clove.
3. Preheat a nonstick skillet over medium high heat. Add the remaining olive oil. Cook the chicken for 5-6 minutes on each side. Remove to a plate and cover with foil.
4. Thinly slice the pear, and toss in a salad bowl with the juice of the remaining lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette.
5. Thinly slice the cooked chicken. Layer half of the chicken slices onto the rolls and top with the arugula-pear salad. Add the remaining chicken and roll tops.