31
Jul
1 ½ cups spinach shredded. In a medium sized mixing bowl combine the chicken and mayonnaise until combined.
1 ½ cups spinach shredded.
Chicken and pesto sandwich recipe. To make the pesto combine basil garlic pine nuts and Parmesan in the bowl of a food processor. Season with salt and pepper to taste. With the motor running add olive oil in a slow stream until emulsified.
In a large bowl combine chicken. Heat a grill pan on medium high heat and brush with extra virgin olive oil. Butterfly the chicken breast then cut in quarters.
Season well with salt pepper and some Italian seasoning. Cook for about 4 minutes on. Grill chicken covered over medium heat for 4-6 minutes on each side or until meat is no longer pink.
Grill buns covered for 2-3 minutes or until golden brown. Spread 1 tablespoon mayonnaise over cut side of bun bottoms. Layer with chicken provolone cheese and roasted red peppers.
Spread the pesto mayo onto both side of the sandwich buns or rolls. On the bottom halves of the sandwich buns layer the spinach leaves chicken with melted provolone cheese and roasted. Lunch made easy with a Chicken Pesto Sandwich Ma Belle Vie salt Roma tomatoes garlic extra-virgin olive oil Parmesan and 7 more Bagel Thin Pesto Sandwich Vegan Veggie Chick salt salt arugula basil leaves tomato slices unsweetened almond milk and 9 more.
In a medium sized mixing bowl combine the chicken and mayonnaise until combined. In a food processor pulse the basil garlic grated parmesan and olive oil. Add salt and pepper to taste.
Add shredded chicken mayo greek yogurt and pesto to a large bowl. Cut your ciabatta rolls in half horizontally. Place one slice of cheese on the bottom slice of each roll.
This grilled chicken pesto sandwich is great to be served with I mean honestly lets be real crunch potato chips a pickle and a coke haha. But if you want some home cooked sides make one of these and pair it with a fruit or veggie salad. You can totally make this for my gluten-free diet using a great.
In a small bowl combine Italian seasoning salt and black pepper. Sprinkle mixture evenly over all sides of chicken. Rub into chicken with your fingers.
Place chicken in a 3-12- or 4-quart slow. 6 chicken breast halves boneless skinless or 1 34 lb. 7 oz basil pesto refrigerated.
1 round focaccia bread 10-12 inches in diameter. 1 ½ cups spinach shredded. 2 tbsp fresh oregano leaves chopped or 2 tsp dried oregano leaves.
Flatten each chicken breast half to ¼-inch thickness between sheets of plastic wrap or waxed paper.