Check out this basil-flavored chicken and pesto sandwich – perfect for a mouth-watering grilled dinner!
Grilled Pesto Chicken Sandwiches
- Prep Time 15 min
- Total 1 hr 35 min
- Servings 4
- Ingredients 6
Ingredients
- 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
- 3/4 cup basil pesto
- 1/2 teaspoon salt
- 1 bell pepper, cut into fourths
- 8 slices French bread, 3/4 inch thick
- 8 to 12 large fresh basil leaves
Instructions
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Step1Place chicken in shallow glass or plastic dish. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
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Step2Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once until toasted.
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Step3Cut bell pepper into strips. Spread remaining 1/2 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.
Nutrition
530
Calories
31g
Total Fat
36g
Protein
30g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Sandwich
- Calories
- 530
- Calories from Fat
- 280
- Total Fat
- 31g
- Saturated Fat
- 6g
- Cholesterol
- 80mg
- Sodium
- 1050mg
- Total Carbohydrate
- 30g
- Dietary Fiber
- 2g
- Protein
- 36g
% Daily Value*:
- Iron
- 20%
- 20%
Exchanges:
2 Starch;Tips from the Betty Crocker Kitchens
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