
Pesto Chicken Sandwich
Ingredients
- 2 cups fresh Basil Leaves (stemless)
- 2 tablespoons Pine nuts or Walnuts
- 2 large Cloves of Garlic
- ½ cup Extra-Virgin Olive Oil
- ½ cup freshly grated Parmesan Cheese
- 460g Chicken Breasts
- 2 teaspoons Italian Seasoning
- Salt and Pepper
- Olive Oil
- 8 slices Gardenia Fine Grain Wholemeal Bread
- 2 medium Tomatoes sliced


Method
- Combine basil leaves, nuts and garlic in a food processor. Process until finely minced.
- With machine running, dribble in olive oil. Continue to process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine.
- Flatten chicken breasts, sprinkle with Italian seasoning, salt, pepper.
- Heat skillet over medium heat. Drizzle olive oil and cook chicken for 5 to 8 minutes per side. Allow to rest then slice into 1/2 inch wide strips.
- Spread pesto on bread slices. Top with chicken, tomatoes and cheese.
Brush the tops and bottoms of sandwiches lightly with olive oil. - Toast sandwiches on skillet over medium heat till both sides are golden and cheese is melted.