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 - just warm it up and season with Italian herbs before assembling the sandwich.
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
1/4 cup roasted red pepper (from jar)
1/2 cup fresh spinach
2 slices tomato
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 internal temperature reaches 165°F (74°C) and it's no longer pink inside.
- 4
While the chicken cooks, slice the ciabatta roll in half horizontally.
- 5
Toast the ciabatta roll halves in a toaster or in the oven for 2-3 minutes until lightly crisp.
- 6
Spread 2 tbsp of basil pesto evenly on the bottom half of the toasted roll.
- 7
Once cooked, let the chicken rest for 2 minutes, then slice it into thin strips.
- 8
Layer the sliced chicken on top of the pesto.
- 9
Add 1 slice of provolone cheese on top of the warm chicken (it will slightly melt).
- 10
Top with 1/4 cup roasted red peppers, 1/2 cup fresh spinach, and 2 slices of tomato.
- 11
Close the sandwich with the top half of the roll and serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
Reviews (0)
No reviews yet
Be the first to review this recipe!