Herbed Chicken and Whipped Cottage Cheese Sourdough Sandwich

• boneless skinless chicken breast · boneless and skinless1 piece
• yellow onion · thinly sliced1 medium onion
• garlic · finely grated2 cloves
• parmesan cheese · shaved1/4 cup
• fresh dill · finely chopped1 small bunch
• unsalted butter · divided2 tbsp
• plain greek yogurt · plain1/3 cup
• cottage cheese · plain7/8 cup
• balsamic vinegar1 1/2 tbsp
• salt · divided3/4 tsp
• black pepper · divided3/4 tsp
• lemon juice · fresh3 wedges
• sourdough bread · 4 thick slices2 slices
• chive · finely chopped2 1/2 tbsp
• roasted red pepper · packed without oil, drained4 oz
• arugula20 leafs

Steps

1. 1Blend the cottage cheese, Greek yogurt, lemon juice, garlic, chive, dill, 1 gram salt, and 1/2 tsp black pepper until mostly smooth. Chill while you cook the fillings.
2. 2Melt 2 tsp butter in a skillet over medium heat. Add the onion and cook, stirring often, until soft and browned at the edges. Stir in the balsamic vinegar and cook until glossy. Transfer to a bowl.
3. 3Pat the chicken breast dry and season with 3 grams salt and 1/2 tsp black pepper. Melt 2 tsp butter in the same skillet over medium heat. Cook the chicken until deeply golden and cooked through, turning once or twice. Rest before slicing thinly.
4. 4Spread the remaining 2 tsp butter over the sourdough bread. Toast in a clean skillet until crisp and golden on both sides.
5. 5Spread the herb cottage cheese mixture over each slice of toast. Layer chicken, balsamic onion, roasted red pepper, arugula, and parmesan on two slices, then close with the remaining slices. Cut each sandwich in half and serve.