Check out this basil-flavored chicken and pesto sandwich – perfect for a mouth-watering grilled dinner!
boneless skinless chicken breast halves (about 1 1/4 pounds)
cup basil pesto
bell pepper, cut into fourths
slices French bread, 3/4 inch thick
to 12 large fresh basil leaves
Place chicken in shallow glass or plastic dish. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until
bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once until toasted.
Cut bell pepper into strips. Spread remaining 1/2 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.
For extra-moist grilled chicken, turn the pieces with tongs instead of a fork. A fork will pierce the meat and let too many of the juices run out, drying the chicken.
Enjoy these sandwiches with Mediterranean grilled potato salad and your favorite fresh fruit.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.