Chicken-Pesto Sandwiches

 

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

• 1 Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
• 2 Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
• 3 Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.