Chicken Pesto Sandwich Recipe
Make this chicken pesto sandwich recipe for an easy, flavorful lunch. A simple sandwich idea with chicken and pesto that's great for busy days.
Servings 4 servings
Calories 685kcal
Equipment
- Non-stick skillet
- Oven
- Baking Sheet
Ingredients
Chicken Breasts
- 1 pound chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil
- 4 ciabatta rolls
- 1/4 cup basil pesto
- 8 ounces fresh mozzarella cheese
- 1 large heirloom tomato
- 1 cup fresh arugula
- 1 tablespoon balsamic glaze
Instructions
- Season the chicken cutlets evenly on both sides with salt, ground black pepper, garlic powder, and dried basil.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a plate and let it rest for 5 minutes. This keeps the meat juicy for the sandwich.
- While the chicken rests, preheat the oven to 350°F (177°C). Brush the cut sides of the split ciabatta rolls with the remaining 1 tablespoon of olive oil.
- Place the rolls cut-side up on a baking sheet and toast for 5 to 6 minutes until the edges are lightly crisp and golden.
- Spread 1 tablespoon of basil pesto onto the toasted bottom half of each ciabatta roll.
- Layer each sandwich by placing one warm chicken cutlet over the pesto, followed by two slices of fresh mozzarella and two slices of tomato.
- Finish the assembly by adding a handful of fresh arugula and a drizzle of balsamic glaze. Place the top half of the roll on the sandwich and serve immediately.
Notes
Nutritional information:
- Calories: 685
- Protein: 39g
- Carbohydrates: 44g
- Fat: 37g
- Saturated fat: 10g
- Cholesterol: 60mg
- Sodium: 890mg
- Potassium: 320mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 850 IU
- Vitamin C: 35mg
- Calcium: 40mg
- Iron: 2.1mg