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 - just warm it up and season with Italian herbs.
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 baby 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 golden brown and internal temperature reaches 165°F (74°C).
- 4
While chicken is cooking, slice the ciabatta roll in half horizontally.
- 5
Toast the ciabatta roll halves in a toaster or in a dry pan for 1-2 minutes until lightly crisp.
- 6
Spread 2 tbsp of basil pesto evenly on both halves of the toasted ciabatta roll.
- 7
Once chicken is cooked, let it rest for 2 minutes, then slice it into thin strips.
- 8
Layer the bottom half of the roll with 1/2 cup baby spinach, 2 slices of tomato, and 1/4 cup roasted red peppers.
- 9
Place the sliced chicken on top of the vegetables.
- 10
Add 1 slice of provolone cheese on top of the chicken.
- 11
Close the sandwich with the top half of the roll and serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
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