Chicken, Roasted Pepper, and Pesto Sandwich

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Picture of Chicken, Roasted Pepper, and Pesto Sandwich Recipe Photo: Chicken, Roasted Pepper, and Pesto Sandwich Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 13 Reviews
Total Time:
40 min
Prep
30 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • Basil Pesto, recipe follows
  • 8 slices toasted bread
  • Marinated Chicken Breast, recipe follows
  • 4 jarred roasted peppers, sliced into strips

Directions

Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.

Basil Pesto:

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Cook's Note: If using immediately, add all the oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Marinated Chicken Breasts:

  • 1 to 2 tablespoons vinegar, like cider, balsamic or red wine
  • 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
  • 1 to 2 tablespoons mustard, whole grain or Dijon
  • 1 to 2 teaspoon garlic or onion powder, optional
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breast, each about 6 ounces

Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

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Newest Ratings and Reviews

Read all 13 reviews

  • on July 29, 2011

    Flag

    Excellent sandwich, used indoor grill and they came out perfect. The flavors blend very well, will serve over & over

    people found this review Helpful.
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  • on June 22, 2011

    Flag

    I found the chicken marinade and the pesto recipes. Under the recipe name click on the Episode title: Your Freezer, Your Friend. That link will take you to a page which lists all of the recipes.

    people found this review Helpful.
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  • on May 15, 2011

    Flag

    no marinade or pesto recipe to complete

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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