Chicken Pesto Sandwich

Name: Chicken Pesto Sandwich
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Ingredients: 3 thin Chicken breasts, trimmed and patted dry; 3 tablespoons olive oil; 3 teaspoons balsamic vinegar; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon paprika; 1/8 teaspoon red pepper flakes; Two handfuls of Spring Mixed Greens; 8 ounces fresh mozzarella cheese, sliced into 6-9 slices; 3 tablespoons of pesto sauce (I have a really great recipe for homemade pesto or you can use store bought); 6 slices of good thick bread (the kind they make in the grocery store* the good kind* I used an Italian round loaf); 2-4 tablespoons of salted butter

3 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

3 thin Chicken breasts, trimmed and patted dry

3 tablespoons olive oil

3 teaspoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon paprika

1/8 teaspoon red pepper flakes

Two handfuls of Spring Mixed Greens

8 ounces fresh mozzarella cheese, sliced into 6-9 slices

3 tablespoons of pesto sauce (I have a really great recipe for homemade pesto or you can use store bought)

6 slices of good thick bread (the kind they make in the grocery store* the good kind* I used an Italian round loaf)

2-4 tablespoons of salted butter

Directions

Place the chicken breast in a large bowl and pour in 2 tablespoons olive oil, 1 teaspoon balsamic vinegar and spice mixture of salt, red pepper, oregano, basil and paprika. Toss to coat the chicken and allow it to set on the countertop for 10-15 minutes.

Into a small bowl, add two handfuls of spring mix, 1 tablespoon olive oil and 2 teaspoons of balsamic vinegar. Toss to combine and set aside.

Prepare a large skillet over medium low heat. Add the chicken breast to the pan and cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees.

Transfer the chicken to a plate and tent with foil for 5 minutes.

Slice the chicken breasts into strips.

Assemble the sandwiches by spreading 1 tablespoon of pesto on the inside of 1 slice of bread. Top with chicken slices, 2-3 slices of fresh mozzarella, then close sandwich with other slice of bread. Repeat with all three sandwiches.

Add 1-2 tablespoons of butter into a grill pan or griddle over medium heat and melt. Place the sandwiches onto the grill pan and cook for a few minutes on each side to toast the bread. When flipping, you may need to add additional butter for a nice golden color.

Once the sandwiches come off the pan, open them up and add on the mixed greens, if desired.

Slice in half and enjoy!

Nutrition

Serving Size

1 sandwich

Calories

414

Total Fat

21.7 g

Saturated Fat

7.2 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

40.9 mg

Sodium

1527.2 mg

Total Carbohydrate

32.2 g

Dietary Fiber

2.7 g

Total Sugars

5.1 g

Protein

22.4 g