Chicken Pesto Sandwich

Prep Time 10

Cook Time 20

Servings 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