Chicken Sandwiches With Roasted Tomatoes And Pistachio Mint Pesto Recipe 475

CHICKEN SANDWICHES WITH ROASTED TOMATOES AND PISTACHIO MINT PESTO RECIPE - (4.7/5)

Steps:

• Preheat oven to 400 degrees. Cut tomatoes in half lengthwise, arrange on parchment lined baking sheet and roast in oven for 45 minutes, checking after 30 minutes. While the tomatoes are roasting, make the pesto. Put the mint leave, pistachios, garlic and salt into a small food processor and process until coarsely ground. In a steady stream, add the oil and lime juice until it is a consistency you like. Mix pesto and mayonnaise together in a bowl and set aside. This will be used when you layer your sandwiches. Trim chicken breasts and slice in half horizontally. Place chicken between sheets of plastic wrap and pound lightly until they're about 1/2 inch thick. Set up three dishes; one for flour, one for beaten eggs and one for the Parmesan cheese and Panko, mixed together. Season chicken breasts with salt and pepper, dredge in flour, dip in beaten egg and coat with Panko/Parmesan mixture. Set chicken aside on wire racks until ready to cook. Heat olive oil in a skillet over high heat. Add chicken breasts to the pan and immediately reduce the heat to medium-low. Cook chicken for three minutes on each side, or until it's juicy, but not pink. Assemble sandwiches: bread, chicken, tomatoes, microgreens, pesto mayonnaise, bread. Eat and enjoy!

CHICKEN-PESTO SANDWICHES

Steps:

• Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
• Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
• Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.

CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.