Name: Chicken Pesto Sandwich Recipe
Ingredients: 2 large boneless, skinless chicken breasts (approximately 1 pound); 1 tablespoon Italian seasoning; Salt (to taste); Freshly cracked black pepper (to taste); 1 tablespoon avocado oil; 4 ciabatta rolls (sliced in half horizontally); 4 tablespoons mayonnaise (divided, optional); ⅓ cup pesto (divided); 6 ounces fresh mozzarella (sliced); 4 Roma tomatoes (sliced); Avocado oil

Chicken Pesto Sandwich Recipe

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Author: Dorothy Miler

Ingredients

Scale

2 large boneless, skinless chicken breasts (approximately 1 pound)
1 tablespoon Italian seasoning
Salt (to taste)
Freshly cracked black pepper (to taste)
1 tablespoon avocado oil
4 ciabatta rolls (sliced in half horizontally)
4 tablespoons mayonnaise (divided, optional)
⅓ cup pesto (divided)
6 ounces fresh mozzarella (sliced)
4 Roma tomatoes (sliced)
Avocado oil

Instructions

Slice chicken breasts horizontally to create 4 cutlets. Season with Italian seasoning, salt, and pepper. Sear in a skillet until internal temperature reaches 160°F.
Toast the rolls in the skillet until golden.
Spread mayonnaise and pesto on the ciabatta halves. Layer chicken, mozzarella, tomatoes, and pesto-coated rolls.
Brush with avocado oil and cook in the skillet until cheese melts.

Find it online: https://thecookingjournal.com/chicken-pesto-sandwich/