Can't make it to a villa this year? Eat like you're at one with this pesto-bell pepper-tomato-chicken combo on slices of chewy focaccia bread.
lb. (about 6) boneless skinless chicken thighs
garlic cloves, minced
cup roasted red bell pepper (from a jar), cut into bite-sized strips
tablespoons purchased pesto
(10-inch) focaccia (Italian flat bread)
Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.
Cover; cook on Low setting for 6 to 7 hours.
Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.
In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge. Top each with tomato slice and top half of focaccia.
Focaccia is a flat, round Italian bread with a dense texture that slices perfectly for sandwiches. Look for focaccia in the grocery store's bakery or deli, or stop by an Italian bakery.
Freeze any remaining pesto to use on pasta or crostini, or to add a flavor-boost to sauce, soups, eggs and rice. Drop pesto in 1- to 2-tablespoon portions onto a waxed paper-lined cookie sheet; freeze until firm. Transfer the frozen pesto portions to a food storage freezre bag. Remove only what you need, then return the resealed bag to the freezer.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 3 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.