Roasted Chicken And Mushroom Sandwich

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Self Magazine

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Ingredients

2 boneless, skinless chicken breasts (about 6 oz each)

Paprika

2 tablespoons olive oil

1 pint fresh or reconstituted dried chanterelle mushrooms (or other firm mushroom)

1 tablespoon butter

1 tablespoon Dijon mustard

Juice of 1 lemon

1 tablespoon balsamic vinegar

1 whole-wheat baguette (about 24 inches)

3 oz goat cheese

2 heirloom tomatoes, sliced

1/2 small red onion, thinly sliced

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