Pesto-Chicken Sandwiches

Pesto-Chicken Sandwiches

Served open-face on a ready-to-serve pizza crust, this inventive hot sandwich tastes just as though you ordered it from a New York deli.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

1
package (10 ounces) ready-to-serve Italian pizza crusts (7 inches in diameter)
1
tablespoon olive or vegetable oil
1
medium celery stalk, chopped (1/2 cup)
1
cup cut-up cooked chicken
1/3
cup basil pesto
2
tablespoons freshly grated Parmesan cheese
1/2
cup shredded lettuce
  1. Heat pizza crusts as directed on package if desired.
  2. Meanwhile, heat oil in 10-inch skillet over medium-high heat. Cook celery in oil 4 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat. Stir in chicken and pesto. Cook, stirring occasionally, until hot.
  3. Spoon chicken mixture onto pizza crusts. Mix cheese and lettuce; sprinkle over chicken mixture. Cut each pizza crust in half.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No celery on hand? Cook chopped onion in its place.
Time Saver
Some people cook extra chicken breasts when grilling so they have cooked chicken on hand for recipes just like this.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 205 ),
  • Total Fat 23 g
    • (Saturated Fat 5 g,),
  • Cholesterol 35 mg;
  • Sodium 530 mg;
  • Total Carbohydrate 29 g
    • (Dietary Fiber 2 g,
  • Protein 16 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 1/2 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.