Italian Chicken Pesto Sandwich
10min
15min
1
725
Chef's Note
For extra flavor, you can marinate the chicken in a tablespoon of Italian dressing for 10 minutes before cooking. If you're in a hurry, you can use pre-cooked rotisserie chicken instead of cooking the chicken breast from scratch - just warm it up with the Italian seasonings in the pan for a minute or two.
Tags
Ingredients
6 oz boneless skinless chicken breast
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
1 tsp olive oil
1 whole ciabatta roll
2 tbsp prepared basil pesto
1 slice provolone cheese
1 small roma tomato
1/2 cup baby spinach
2 thin slices red onion
Instructions
- 1
Season 6 oz of chicken breast with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning on both sides.
- 2
Heat 1 tsp olive oil in a non-stick skillet over medium heat.
- 3
Cook the seasoned chicken breast for 5-7 minutes per side until the internal temperature reaches 165°F (74°C) and it's no longer pink inside.
- 4
While the chicken is cooking, slice the ciabatta roll in half horizontally.
- 5
Spread 1 tbsp of pesto on each half of the ciabatta roll.
- 6
Slice the cooked chicken breast into thin strips.
- 7
Layer the bottom half of the roll with baby spinach, sliced chicken, provolone cheese, tomato slices, and red onion.
- 8
Top with the other half of the roll and press gently.
- 9
If desired, wrap the sandwich in foil and warm in the oven at 350°F (175°C) for 2-3 minutes to melt the cheese slightly.
- 10
Slice the sandwich in half diagonally and serve immediately.
Nutrition Information (per serving)
725
63g
62g
24g
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