Chicken Pesto Sandwiches


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These Italian bistro-style sandwiches are fantastico!

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  • 6 boneless skinless chicken breast halves (1 3/4 lb.)
  • 1/2 tsp. salt
  • 2 Tbs. chopped fresh oregano leaves or 2 tsp. dried oregano leaves
  • 1 round focaccia bread (10-12 inches in diameter)
  • 1 7 oz. container refrigerated basil pesto
  • 6 slices tomato
  • 1 1/2 C. shredded spinach

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Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano. Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until no longer pink in center. Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.

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