Creamy Pesto Chicken Sandwiches
Recipe - Stillwater Wine & Spirits
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
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.