Food, Picnic, Tailgate,  Backyard Recipes and more...
Google
 
Web Alan's Kitchen Recipes

HomeSandwichesContact Us | About Us

Sandwiches: Beef | Burgers | Calzones | Cheese | Chicken & Turkey | Chicken Salad | Cold | Deli | Dogs & Brats | Egg Salad | Fish & Seafood | Ham & Pork | Hot | PB&JPita | Subs | Tacos | Vegetables

Sandwich Making 101

Chicken-Pesto Focaccia Sandwiches
Makes 6 sandwiches

 

Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...

Recipe Ideas
> Appetizers & Snacks

>

Barbecue

>

Beverage
> Bread
> Breakfast & Brunch

>

Cheese, Egg & Pasta
> Chili
> Cowboy
> Dessert
> Lunch
> Main Dish
> Penn Dutch
> Salad
> Salsa, Dip & Relish
> Sandwich
> Slow Cooker
> Soup & Stew
> Vegetable & Side Dish
Features:
> Alan's Picnic Getaway
> Ask AlansKitchen
> Backyard 
> Menus

Chicken-Pesto Focaccia SandwichesPrep Time: 10 min
Cooking Time: 20 min

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

Directions

Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.

  1. Sprinkle with salt and oregano.
  2. Set oven control to broil.
  3. Place chicken on rack in broiler pan.
  4. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
  5. Cut bread horizontally in half; cut into 6 wedges.
  6. Spread pesto on cut sides of bread.
  7. Layer chicken, tomato and spinach on bottom wedges.
  8. Top with top wedges.

 

 
 
 
Powered by ... All text is available under the terms of the GNU Free Documentation License.
E-mail | AlansKitchen Privacy Policy