Chicken Pesto Sandwich

Chicken Pesto Sandwich
Staff Writer
Chicken Pesto Sandwich
Jane Bruce
Chicken Pesto Sandwich

Chicken and pesto's classic combination needs little work in this easy sandwich recipe. Grab any preferred fixings and pile them between two slices of sourdough.

Click here for 8 Sweet and Savory Sandwiches. See all sandwich recipes.

1
Servings
378
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 pieces thinly sliced chicken breast
  • 2 Tablespoons olive oil
  • Black pepper
  • 2 slices sourdough bread
  • 1 1/2 Tablespoon mayonnaise
  • 1 Tablespoon pesto
  • 2 slices provolone cheese
  • 2 slices tomato
  • 4 butter lettuce leaves

Directions

Preheat the oven to 350 degrees. Lay out the chicken pieces and drizzle with olive oil on both sides. Add pepper to taste.

Bake chicken for about 5 minutes, or until cooked through.

In the meantime, toast the bread slices. Mix together pesto and mayonnaise and spread on one side of each bread slice. Pile the chicken, provolone, tomatoes, and lettuce on a slice of bread, pesto side up. Top with second slice. Slice in half and serve.

Nutritional Facts

Total Fat
39g
56%
Sugar
1g
1%
Saturated Fat
28g
100%
Cholesterol
11mg
4%
Carbohydrate, by difference
4g
3%
Protein
4g
9%
Vitamin A, RAE
17µg
2%
Vitamin K (phylloquinone)
31µg
34%
Calcium, Ca
40mg
4%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
44mg
6%
Selenium, Se
5µg
9%
Sodium, Na
245mg
16%
Water
20g
1%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.