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This is another one of our favorite Rachael Ray recipes. Wondering what to do with that arugula and all those pears you got in your box? Try this one, it's very easy and VERY yummy! I use whole wheat kaiser rolls and it creates a meal that includes whole grains, protein, greens and fruit all wrapped up in one sandwich.

Warm Lemon Chicken Sandwich with Arugula and Pears (serves 4)

2 lemons

1 tablespoon of dried thyme

salt and pepper to taste

4 boneless, skinless chicken breasts

1 Tablespoon Dijon mustard

2 Tablespoons white wine vinegar

5 Tablespoons EVOO (extra virgin olive oil)

3 Tablespoons grated parmesean cheese

4 kaiser rolls, split

butter

garlic salt

1 ripe Bartlett, Anjou or Bosc pear

1 large bunch of arugula, cleaned and trimmed

In a shallow bowl, combine the juice of 1-1/2 lemons, the thyme, salt and pepper. Add the chicken breasts and toss to coat. Marinate the chicken for 5-10 minutes.

In a small bowl, combine the Dijon mustard with the vinegar, salt and pepper. Whisk in 3 tablespoons of EVOO, then the grated parmesean. Toast the kaiser rolls, lightly butter and sprinkle with garlic salt.

Preheat a non-stick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO to the pan. Cook the chicken for 5-6 minutes on each side or until fully cooked. Remove to a cutting board and cover with foil.

Thinly slice the pear, and toss in a salad bowl with the juice of the remaining lemon. Add the arugula leaves and toss with the dijon dressing. 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.