Grilled Pesto Chicken Sandwiches

  • Prep Time 15 min
  • Total Time 1 hr 35 min
  • Servings 4

Ingredients

Ingredients

4
boneless skinless chicken breast halves (about 1 1/4 pounds)
3/4
cup basil pesto
1/2
teaspoon salt
1
bell pepper, cut into fourths
8
slices French bread, 3/4 inch thick
8
to 12 large fresh basil leaves

Directions

Directions

  • 1 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.
  • 2 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.
  • 3 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
530
Calories from Fat
280
% Daily Value
Total Fat
31g
Saturated Fat
6g
Cholesterol
80mg
Sodium
1050mg
Total Carbohydrate
30g
Dietary Fiber
2g
Protein
36g
% Daily Value*:
Iron
20%
20%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.