1 round focaccia bread (10 to 12 inches in diameter)
1 container (7 ounces) refrigerated basil pesto
6 slices tomato
1 1/2 cups shredded spinach
Instructions
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.
Originally Submitted
5/5/2008
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