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In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, salt, and pepper. Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes. In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano. Toast the rolls; rub the toasted cut sides with the garlic clove. Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil. Cook the chicken for 5-6 minutes on each side; remove to a cutting board and tend with foil. Thinly slice the pear and toss in a salad bowl with the juice of the remaining 1/2 lemon. Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture). Thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lemon zest and pepper blend — wings, fish, grilled chicken
Rotisserie attachment for Weber kettle — whole chicken, prime rib