Chicken-Pesto Sandwiches

These Italian bistro-style sandwiches are fantastico!

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6

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.

Expert Tips

To speed up the preparation of this recipe, look for packaged prewashed spinach.

No oregano? Basil makes a great stand-in!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
515
(
Calories from Fat
250 ),
% Daily Value
Total Fat
28 g
28 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
80 mg
80 %;
Sodium
1090 mg
1090 %;
Total Carbohydrate
34 g
34 %
(Dietary Fiber
3 g
3 %
),
Protein
35 g
35 %
;
% Daily Value*:
Vitamin A
22%;
Vitamin C
12%;
Calcium
16%;
Iron
22%;
Exchanges:
2 Starch; 1 Vegetable; 4 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.