• Rosemary and Honey Mustard Glaze
  • 1 cup honey
  • 1/4 cup Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper , freshly ground
  • 1 1/2 teaspoons rosemary , fresh chopped
  • Chicken sandwich
  • 1 cup extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves , chopped
  • 1/3 cup rosemary , fresh chopped
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper , freshly ground
  • 30 ounces boneless skinless chicken breasts
  • 6 potato buns , cut in half
  • 1/2 lb spinach , fresh
  • 2 tomatoes , sliced into thirds
  • 1 red onion , thinly sliced
  • 1 Glaze (1 1/4 cups):.
  • 2 Add honey, mustard, vinegar, salt and pepper to a food processor or blender. Puree until smooth. Transfer to a bowl. Stir in the rosemary and mix with a spatula two or three times to incorporate.
  • 3 Sandwich:.
  • 4 In a large bowl, combine 1 c of oil, garlic, rosemary, salt and pepper. Add the chicken, toss to coat, and refrigerate for 1 hour.
  • 5 Heat the remaining 1 T of oil in a large skillet over medium heat until the oil starts to sizzle.
  • 6 Remove chicken from marinade and pat dry. Increase to med-high heat and add teh breasts. Cook, turning once, until the chicken is browned, about 20 min total. Remove with tongs and place on a platter. Brush the chicken with the glaze.
  • 7 Butter and toast buns and set aside.
  • 8 To assemble sandwiches, place one breast on bun bottom. Top with spinach, 1 tomato slice, and some red onion slices. Spread more glaze on the bun top and cover. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2-3 min and serve.