Chicken Sandwich With Spinach

Makes 2 sandwiches
Prep Time: 10 - 16 min.
Cooking Time: 4 - 6 min.

Chicken1 - Tablespoon butter
2 - (4-ounce) boneless skinless chicken breast halves, flattened to 1/2-inch
1/4 - teaspoon finely chopped fresh garlic
1/8 - teaspoon salt
1/8 - teaspoon coarse ground pepper

Filling1 1/2 - teaspoons country-style Dijon mustard
1 - teaspoon lemon juice
2 - slices round sourdough bread*
8 - spinach leaves, trimmed**
1 - Tablespoon butter

Directions1) In a 10-inch skillet, melt 1 Tablespoon butter until sizzling. Add chicken breasts and garlic. Sprinkle with salt and pepper.

2) Cook for 10 to 16 minutes over medium-high heat, turning once, until chicken is browned and no longer pink.

3) Meanwhile, stir together mustard and lemon juice in small bowl.

4) To assemble sandwiches, cut each slice bread in half; spread 1 side of 2 halves with mustard mixture. Place 4 spinach leaves on each bread half spread with mustard mixture. Place chicken on spinach leaves; top with remaining bread half.

5) Melt 1 tablespoon butter in clean 10-inch skillet until sizzling; add sandwiches. Cook 4 to 6 minutes over medium heat, turning once, until bread is lightly browned.

*Substitute 4 slices English muffin bread. Do not cut each bread slice in half.

**Substitute 1/2 medium cucumber, thinly sliced. Place about 5 slices cucumber on each bread half spread with mustard. Continue as directed above.