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Chicken-Pesto Sandwiches
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Prep Time:
10 minutes
Total Time:
30 minutes
Delicious Italian bistro sandwiches.
Ingredients:
  • 6 boneless skinless chicken breast halves (1 3/4 pounds)
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
  • 1 round focaccia bread (10 to 12 inches in diameter)
  • 1 container (7 ounces) refrigerated basil pesto
  • 6 slices tomato
  • 1 1/2 cups shredded spinach
Instructions:
  • Pound chicken breast halves to 1/4-inch thickness between plastic wrap or wax paper. Season with salt and oregano.
  • Preheat broiler. Arrange chicken on broiler pan rack. Broil 15-20 minutes, flipping halfway, until cooked through.
  • Slice the loaf of bread horizontally to create two halves, then cut each half into 6 wedges. Generously spread the vibrant pesto on the freshly cut sides of the bread. Arrange the succulent chicken, ripe tomato, and fresh spinach on the bottom wedges. Gently place the top wedges to make a tantalizing sandwich.

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