CHICKEN PESTO SANDWICH
Ingredients:
Pesto:
- 30g fresh basil leaves
- 45g grated parmesan cheese
- 1 teaspoon extra-virgin olive oil
- 1/2 lemon, zested and juiced
- 2 garlic cloves, smashed
- 1/4 teaspoon each kosher salt and freshly ground black pepper
Chicken:
- 150g boneless chicken breast
- ½ teaspoon each kosher salt and freshly ground black pepper
Sandwiches:
- 2 slices white bread
- 30g chopped sun-dried tomatoes
- 20g mixed greens
Instructions:
- Make The Pesto: Add the basil, Parmesan, olive oil, lemon zest, lemon juice, and garlic to the bowl of a blender or food processor; season with salt and pepper. Pulse until blended and creamy. The pesto can be made a week in advance and covered, stored, in the refrigerator.
- Make The Chicken: Heat a cast-iron skillet or griddle over medium-high heat. Meanwhile, place the chicken in a freezer bag and pound flat until it’s about ⅜-inch thick. Cut the breast into four equal parts; season with salt and pepper. Lightly spray the pan with cooking spray. Add the chicken to the skillet and cook, flipping once, until a meat thermometer reads 165°F, about 3 minutes per side. Remove the chicken from the pan and let it rest on a cutting board.
- Assemble The Sandwich: Liberally spread the bottom slice with the pesto. Top with the sun-dried tomatoes, greens, chicken, and top with the other slice. Place the sandwiches in the pan and cook on each side until toasted, about 1 minute per side.
Nutrition Facts:
- Calories: 681.8 Cal
- Protein: 57.4g
- Carbs: 55.7g
- Fat: 26.5g
