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Chicken-Pesto Sandwiches

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By Betty Crocker Kitchens
Updated Jun 29, 2006
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These Italian bistro-style sandwiches are fantastico!

Chicken-Pesto Sandwiches

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 6 boneless skinless chicken breast halves (1 3/4 pounds)
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
  • 1 round focaccia bread (10 to 12 inches in diameter)
  • 1 container (7 ounces) refrigerated basil pesto
  • 6 slices tomato
  • 1 1/2 cups shredded spinach

Instructions

  • Step 
    1
    Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
  • Step 
    2
    Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
  • Step 
    3
    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.

Nutrition

515 Calories
28 g Total Fat
35 g Protein
34 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
515
Calories from Fat
250
Total Fat
28 g
Saturated Fat
5 g
Cholesterol
80 mg
Sodium
1090 mg
Potassium
440 mg
Total Carbohydrate
34 g
Dietary Fiber
3 g
Protein
35 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
12%
12%
Calcium
16%
16%
Iron
22%
22%
Exchanges:
2 Starch; 1 Vegetable; 4 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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