Mozzarella Chicken Sandwich
(from elchallis’s recipe box)
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Chicken, Entree, Sandwich
Ingredients
- 1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
- 2 tablespoons fat-free mayonnaise
- 3/4 pound skinless, boneless chicken breasts
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 teaspoon olive oil
- 1 (8-ounce) loaf ciabatta
- 12 large basil leaves
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 1/2 cup sliced bottled roasted red bell peppers
- 1 large tomato, thinly sliced
Directions
-
Combine pesto and mayonnaise in a small bowl, stirring to blend.
-
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat.
-
Add chicken, and cook for 3 minutes on each side or until done.
-
Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
-
Preheat broiler.
-
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned.
-
Remove bread from pan. Spread pesto mixture evenly over cut sides of bread.
-
Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top.
-
Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread.
-
Cut into 4 equal pieces.