Chicken And Blue Cheese On Pumpernickel
|Thin sliced skinless & boneless chicken breast||8 Ounce, sliced (Half 16 Ounce Package)|
|Crumbled blue cheese||1⁄3 Cup (5.33 tbs)|
|Cocktail pumpernickel slices||16 , toasted and buttered|
|Red onion||1⁄2 Small, very thinly sliced|
|Arugula/Radicchio/watercress||1 Cup (16 tbs), very thinly sliced|
|Dijon mustard||3⁄4 Tablespoon|
Spray a large, nonstick skillet with cooking spray and warm over high heat.
Saute chicken until golden brown on both sides and cooked through.
Set aside to cool.
In a medium bowl, stir together blue cheese and mustard.
Dice chicken and stir it in.
Season to taste with salt and pepper.
To assemble, top each slice of bread with some onion, a heaping tablespoon of chicken and sprinkle with arugula