
How To Make Pesto Grilled Chicken Sandwich
This grilled chicken sandwich is loaded with sophisticated flavors you’ll only find in classy bistros. Plus, you can prep & cook this in just half an hour.
Serves:
Ingredients
- chicken breast,boneless, skinless
- squeeze of lemon juice
- dashchili powder
- pinchsalt
- pinchpepper
- olive oil
- 1sesame bun
- 2sliceprovolone cheese
- lettuce,or spinach leaves
- 2slicetomato
- 1tbsppesto
Instructions
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Put the chicken in the storage container with the lemon juice, chili powder, salt, and pepper. Seal the container, shake it around to coat the chicken, and let it marinate a few minutes.
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Slice the cheese and tomato while waiting. Pour enough olive oil in the skillet to lightly coat the bottom, and heat it on medium-high until it shimmers.
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Use the tongs to transfer the chicken to the pan.
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Stand back—it might splatter.
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If cooking more than one chicken breast, make sure they aren’t touching each other. Sauté the chicken 8 to 10 minutes on each side, using tongs to turn it over
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Meanwhile, get the bun ready. Put the halves cut-side-up on a baking sheet.
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Arrange the cheese in an even layer on the top half of the bun, and broil in the oven or oven 4 to 5 minutes, until the cheese is melting and the bottom bun is toasted. Turn off the oven and use the oven mitts to remove the baking sheet.
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Take the temperature of each piece of chicken.
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If it’s ready, turn off the stove and build the tasty sandwich.
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Lay the lettuce and tomato on the bottom bun.
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Add the chicken and spread the pesto on the chicken.
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Finish by putting the cheesy top bun on.
Nutrition
- Calories: 402.91kcal
- Fat: 24.34g
- Saturated Fat: 11.00g
- Monounsaturated Fat: 6.27g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 26.38g
- Fiber: 1.96g
- Sugar: 4.54g
- Protein: 19.87g
- Cholesterol: 39.98mg
- Sodium: 873.46mg
- Calcium: 532.42mg
- Potassium: 270.71mg
- Iron: 2.38mg
- Vitamin A: 154.98µg
- Vitamin C: 9.88mg
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