Herby Chicken and Goat Cheese Sandwich

This sandwich was a constant go to of mine for a period of time. For some reason, years ago, it left my brain and I didn't make it for several years. As I prepare to move and have less and less kitchen equipment to work with, I've been racking my brain for easy recipes that don't require a lot of pots/pans/bowls/measuring cups etc. Like a beacon of light, the memory of this sandwich made its way back into my mind and I'm so glad it did! With a delicious combo of flavors, this sandwich is filling, easy to make and really damn tasty. Enjoy!


Chicken Breast (one piece for each sandwich so, decide accordingly) if it's on the thicker side I suggest either pounding it so it becomes a little thinner or slicing it in half to thin

2 pieces of bread, toasted. I like Daves Killer Bread

Plain Goat Cheese to taste

Fig Jam to taste


1 Lemon, juiced

Salt, pepper, ground oregano, dried rosemary to taste

2 tbsp olive oil


In a pan over medium high heat, warm olive oil. Meanwhile pat dry and season chicken breast with salt, pepper, oregano and rosemary. Enjoy as much or as little seasoning as you'd like. Once oil is warm (a drop of water should sizzle in the oil) add chicken breast. If you're cooking multiple pieces, careful not to crowd the pan as it won't brown. Cook chicken for 5 minutes without moving it. Flip and cook for another five minutes or til cooked through. In a small bowl, toss a small handful of arugula in fresh lemon juice, set aside. Meanwhile, spread goat cheese on each slice of bread, spread fig jam on top of the goat cheese. Once chicken is cooked through, add chicken breast to your sandwich and finish by adding a handful of arugula. Top with other slice of bed and enjoy!

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