Creamy Pesto Chicken Sandwiches
Recipe - Mankato East
Creamy Pesto Chicken Sandwiches
Prep Time10 Minutes
Servings6
Cook Time15 Minutes
Ingredients
1 1/2 pounds thin-sliced skinless boneless chicken breast halves
2 tablespoons olive oil (amount divided in recipe steps below)
1 jar (14.5 ounces) Prego® Creamy Basil Pesto Sauce
8 ounces fresh whole milk mozzarella cheese, sliced
1 3/4 cups roasted red bell peppers cut into thin strips (from a 16-ounce jar)
2 cups arugula
1 French baguette (12 ounces), cut in half lengthwise
Directions
- Heat the oven to 400°F. While the oven is heating, season the chicken with salt and pepper.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and done. Add the sauce and heat to a boil. Turn the chicken to coat with the sauce.
- Mix the arugula and remaining 1 tablespoon oil in a bowl. Season with salt and pepper.
- Place the baguette halves, cut-side up, on a rimmed baking sheet. Arrange the chicken on the bottom half. Top with about 1/2 cup sauce from the skillet (reserve the remaining sauce for dipping, if desired). Top with the cheese.
- Bake for 5 minutes or until the cheese is melted. Remove to a cutting board. Top the cheese with the roasted peppers, arugula mixture and top baguette half. Cut crosswise into 6 pieces. Serve with the reserved sauce for dipping.
10 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
$9.58 avg/ea$5.99/lb
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
Prego® Creamy Basil Pesto Pasta Sauce, 14.5 Ounce
$1.99 was $2.59$0.14/oz
BelGioioso Cheese, Fresh Mozzarella, 8 Ounce
$4.99$0.62/oz
Mt Olive Red Peppers, Roasted, 12 Fluid ounce
$3.39$0.28/fl oz
Dole Arugula, 5 Ounce
$3.99 was $4.49$0.80/oz
Our Specialty Bakehouse Artisan Baguette, French Demi, Organic, 12 Ounce
$5.49$0.46/oz
Directions
- Heat the oven to 400°F. While the oven is heating, season the chicken with salt and pepper.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and done. Add the sauce and heat to a boil. Turn the chicken to coat with the sauce.
- Mix the arugula and remaining 1 tablespoon oil in a bowl. Season with salt and pepper.
- Place the baguette halves, cut-side up, on a rimmed baking sheet. Arrange the chicken on the bottom half. Top with about 1/2 cup sauce from the skillet (reserve the remaining sauce for dipping, if desired). Top with the cheese.
- Bake for 5 minutes or until the cheese is melted. Remove to a cutting board. Top the cheese with the roasted peppers, arugula mixture and top baguette half. Cut crosswise into 6 pieces. Serve with the reserved sauce for dipping.