Sundried Tomato Pesto Chicken Sandwiches Recipe
Ingredients
4 boneless, skinless breast halves
1 teaspoon salt
1/4 teaspoon pepper
Sundried Tomato Pesto: recipe follows
8 large slices crusty Italian bread, lightly toasted
5 ounces mild goat cheese, at room temperature
1 medium bunch arugula, washed, dried and torn into pieces
1 red onion, thinly sliced
fresh basil
cherry tomatoes
Cooking Instructions
On broiler pan, place chicken and sprinkle with salt and pepper. Set temperature control at Broil with rack about 6 inches from heat. Broil chicken about 6 minutes on each side or until brown and fork can be inserted with ease. Remove chicken from oven and let rest 5 minutes; slice into thin strips and keep warm. Prepare Sundried Tomato Pesto. Spread 4 slices of the bread with goat cheese; add arugula and evenly layer chicken slices and red onion on top. Place each serving on individual plate; top with Sundried Tomato Pesto and remaining 4 slices bread. Garnish with basil and cherry tomatoes.
Sundried Tomato Pesto:
In food processor or blender container, place 1/2 teaspoon dried thyme, 2 medium garlic cloves, 1/4 cup toasted pine nuts, 1/2 cup blanched sundried tomatoes, 1/4 cup freshly grated Parmesan cheese, 2 tablespoons tomato paste and 3/4 cup olive oil. Process with on-and-off control until mixture is almost pureed. Set aside.