Chicken-Pesto Sandwiches

Chicken-Pesto Sandwiches

These Italian bistro-style sandwiches are fantastico!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

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.
Makes 6 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
To speed up the preparation of this recipe, look for packaged prewashed spinach.
Substitution
No oregano? Basil makes a great stand-in!

Nutrition Information:

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