These Italian bistro-style sandwiches are fantastico!
Chicken-Pesto Sandwiches
- Prep Time 10 min
- Total 30 min
- Servings 6
- Ingredients 7
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
-
Step1Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
-
Step2Set 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.
-
Step3Cut 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;Tips from the Betty Crocker Kitchens
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