Description
A chicken pesto chicken sandwich with melted mozzarella, tomato, and mixed greens. Super simple lunch or dinner idea.
Ingredients
- FOR THE CHICKEN:
- 1 pound Chicken Breasts Halved (butterflied, Sliced Thinly Through The Breast)
- 2 Tablespoons Pesto
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Lemon, Juiced (keep Lemons)
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 cup Shredded Mozzarella Cheese
- FOR THE SANDWICH:
- 2 teaspoons Butter
- 4 slices Italian Bread
- 2 Tablespoons Pesto
- 1 Roma Tomato, Sliced
- 1 cup Mixed Greens (or Lettuce Or Spinach)
Preparation
For the chicken marinade:
In a gallon plastic bag, combine chicken breasts, pesto, olive oil, lemon juice, lemon, salt and pepper. (If desired, use a chicken tenderizer to beat the chicken so each half will be thinner and more tender.) Shake until chicken is well coated. Let marinate in refrigerator for 30 minutes to 1 hour.
On the stove, heat a large frying pan to medium high. Place chicken breasts in pan and cook on both sides for about 5 minutes. (Cooking time will vary depending on the thickness of meat. Check chicken in the thickest part making sure it is white and juices run clear when cut.) Allow chicken to cool for a few minutes.
Heat oven to broil. Place shredded mozzarella cheese on chicken. Broil for 2 minutes. Cheese should be golden brown and melted.
To assemble the sandwich:
On the stove, heat a medium frying pan to medium high heat. Butter both sides of bread with butter. Place bread in pan and allow to brown until there is a golden brown color, about 4 minutes per side. Allow to cool for a couple minutes.
Spread a thin layer of pesto on toasted bread. Put chicken on top. Then top with desired toppings: tomatoes, greens, and whatever else your heart desires. Serve warm and enjoy!
