Grilled Chicken and Escarole Sandwiches with White-Bean Spread

Ingredients

• 1 teaspoon finely chopped fresh oregano
• 1 teaspoon red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 whole boneless
• skinless chicken breast (about 12 ounces)
• split and pounded to 1/2 inch thick
• 1 tablespoon minced garlic
• 1 cup drained jarred or canned white beans (reserve 1/4 cup liquid)
• 1 teaspoon finely chopped fresh rosemary
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• Vegetable oil cooking spray
• 8 slices multigrain bread
• 4 small radishes
• thinly sliced
• 1 cup thinly sliced escarole

Instructions

1. Whisk together the oregano, vinegar, and 1 tablespoon oil.
2. Brush marinade onto both sides of chicken.
3. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
4. Put remaining 2 tablespoons oil and the garlic into a large skillet.
5. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes.
6. Add beans and reserved liquid, and rosemary.
7. Cook, mashing beans with the back of a wooden spoon, 5 minutes.
8. Add 1/4 teaspoon salt; season with pepper.
9. Transfer to a small bowl.
10. Cover; set aside.
11. Heat a large grill pan over medium-high heat.
12. Coat with cooking spray.
13. Add chicken.
14. Grill, turning once, until cooked through, 3 to 4 minutes per side.
15. Season with remaining 1/2 teaspoon salt.
16. Transfer to a plate; let cool slightly.
17. Cut chicken into 1/4-inch-thick slices; set aside.
18. Toast the bread.
19. Spread each slice with white-bean spread, dividing evenly.
20. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
21. (Per serving)
22. Calories: 409
23. Fat: 13g
24. Cholesterol: 49mg
25. Carbohydrate: 43g
26. Sodium: 541mg
27. Protein: 29g
28. Fiber: 6g