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Chicken Pesto Focaccia Sandwiches
Chicken Pesto Focaccia Sandwiches
The Minimalist Kitchen

A great sandwich is the sum of high-quality ingredients. So naturally, these chicken pesto focaccia sandwiches from Melissa Coleman’s cookbook, The Minimalist Kitchen, start with homemade pesto. They’re topped with chicken that’s pounded paper-thin and then cooked to golden, crispy perfection. Flecks of sun-dried tomatoes and a smattering of feta add just enough brightness. Use freshly baked bread, if possible, to take your creation completely over the top. 

RELATED: 10 Clean-Eating Sandwich Recipes That Are Actually Filling

4 servings

Pesto

2 cups fresh basil leaves

½ cup grated Parmesan cheese

½ cup extra-virgin olive oil

1 tablespoon almond butter

1 large lemon, zested and juiced

2 garlic cloves, smashed

1 teaspoon each kosher salt and freshly ground black pepper

Chicken

1 pound boneless, skinless chicken breast

½ teaspoon each kosher salt and freshly ground black pepper

Neutral oil cooking spray

Sandwiches

One 8-ounce loaf focaccia

⅓ cup crumbled feta cheese

⅓ cup chopped sun-dried tomatoes

⅔ cup packed mixed greens

1. Make the Pesto: Add the basil, Parmesan, olive oil, almond butter, lemon zest, lemon juice and garlic to the bowl of a blender or food processor; season with salt and pepper. Pulse until blended and creamy. The pesto can be made a week in advance and stored, covered, in the refrigerator.

2. Make the Chicken: Heat a 10-inch cast-iron skillet or griddle over medium-high heat. Meanwhile, place the chicken in a freezer bag and pound flat until it’s about ⅜-inch thick. Cut each breast into four equal parts; season with salt and pepper. Lightly spray the pan with cooking spray. Add the chicken to the skillet and cook, flipping once, until a meat thermometer reads 165°F, about 3 minutes per side. Remove the chicken from the pan and let it rest on a cutting board.

3. Assemble the Pancakes: Cut the focaccia into four even pieces. Using a serrated bread knife, carefully cut each piece horizontally in half. Liberally spread the bottom halves with the pesto. Top with the feta, sun-dried tomatoes, greens, chicken and top halves of the focaccia. Working in batches, place the sandwiches in the pan and cook on each side until toasted, about 1 minute per side.

491 calories

27g fat

27g carbs

36g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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