Chicken Pesto Sandwich

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 522kcal

Ingredients

  • 2 Chicken breast boneless skinless butterflied
  • 1 cup Seasoned Panko bread crumbs
  • 1/4 cup Canola oil
  • 4 tbsp Pesto sauce
  • 8 slices Naan Sandwich Rounds
  • 1/2 cup Asiago cheese shredded
  • 2 cups Arugula
  • 12 slices Tomato
  • 2 oz Potato chips
  • Pickle spears

Instructions

  • Preheat a panini style grill. Lightly grease with nonstick spray.
    (alternatively use a nonstick pan on medium heat with a lid).
  • Season the chicken on both sides with salt and pepper. Coat the chicken well with breadcrumbs
  • Preheat the oil in a saute pan on medium heat. Cook on both sides to an internal temperature of 160 degrees. (cook time depends on how thick the breast is.) Once cooked slice the chicken.
  • Spread the mayo mixture on the bread and layer with a slice of cheese, arugula, chicken, tomato, another slice of cheese, and top with a slice of bread.
  • Cook on the panini grill until golden brown and the cheese is melted.
  • Cut in half and serve with chips.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 522kcal | Carbohydrates: 40g | Protein: 30g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 881mg | Potassium: 863mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1658IU | Vitamin C: 18mg | Calcium: 424mg | Iron: 3mg

Chicken Pesto Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 522 kcal

Ingredients
  

  • 2 Chicken breast boneless skinless butterflied
  • 1 cup Seasoned Panko bread crumbs
  • 1/4 cup Canola oil
  • 4 tbsp Pesto sauce
  • 8 slices Naan Sandwich Rounds
  • 1/2 cup Asiago cheese shredded
  • 2 cups Arugula
  • 12 slices Tomato
  • 2 oz Potato chips
  • Pickle spears

Instructions
 

  • Preheat a panini style grill. Lightly grease with nonstick spray.
    (alternatively use a nonstick pan on medium heat with a lid).
  • Season the chicken on both sides with salt and pepper. Coat the chicken well with breadcrumbs
  • Preheat the oil in a saute pan on medium heat. Cook on both sides to an internal temperature of 160 degrees. (cook time depends on how thick the breast is.) Once cooked slice the chicken.
  • Spread the mayo mixture on the bread and layer with a slice of cheese, arugula, chicken, tomato, another slice of cheese, and top with a slice of bread.
  • Cook on the panini grill until golden brown and the cheese is melted.
  • Cut in half and serve with chips.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 522kcalCarbohydrates: 40gProtein: 30gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 66mgSodium: 881mgPotassium: 863mgFiber: 4gSugar: 7gVitamin A: 1658IUVitamin C: 18mgCalcium: 424mgIron: 3mg
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