Don’t get too excited. This is not a sandwich with some weird, dry paleo-bread substitute. Who wants to eat that stuff anyway? Don’t be scared to eat this thing with your hands caveman/cavegirl style, but we won’t completely hate you if you eat it with a fork and knife. 🙂
Bacon Arugula Chicken “Sandwiches”
- 4 chicken breasts (Organic & Free-Range is recommended)
- 6 cups arugula
- 4 slices of nitrate-free bacon
- Julienne-cut sundried tomatoes in olive oil (about half a jar)
- 1 tablespoon balsamic vinegar
- 1/2 cup olive oil
- Salt and pepper
Preheat oven to 350 degrees. Start out by seasoning the chicken breasts with salt and pepper. Line a baking dish with foil (makes cleanup really easy!) and drizzle enough olive oil to coat the dish (use about 1/4 cup for the chicken prep). Place the chicken breasts on the baking dish and drizzle with a little more olive oil. Bake for 30-35 minutes or until done. Take out to cool.
While the chicken breasts are cooling down a bit, chop up your bacon and cook the bacon on medium high until the pieces are crisp. Once the bacon is cooked, leave the rendered fat in the pan and add 1/4 cup of olive oil. Cook on low until the fat/olive oil mixture is heated through. Place the arugula in a large mixing bowl and pour the bacon and bacon fat/olive oil mixture over the top. Now add the balsamic vinegar. Mix together to coat the arugula and season with salt and pepper.
Now the fun part! Carefully cut the chicken breasts in half creating a small pocket to stuff the arugula in. Spread a thin layer of sundried tomatoes in, and then the arugula and bacon. Now pick it up and eat! Enjoy!