Pesto Chicken Sandwich

Pesto Chicken Sandwich Enlarge Image
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4 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
30 mins
Cook:
4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high) plus 30 minutes (high)
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Pesto Chicken Sandwich

Ingredients
1
teaspoon dried Italian seasoning, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
pound skinless, boneless chicken breast halves
1
large onion, thinly sliced
8
ounces mushrooms, sliced
2
1
14 1/2 ounce can diced tomatoes, undrained
2
tablespoons red wine vinegar
1
medium yellow summer squash or zucchini, halved lengthwise and sliced 1/4 inch thick
1
large green, red, and/or yellow sweet pepper, cut into strips
1/3
cup mayonnaise or salad dressing
2
tablespoons purchased basil pesto
1
9 inch Italian flatbread (focaccia), cut in half horizontally
2
ounces provolone cheese, shredded

Directions

  1. In a small bowl, combine Italian seasoning, salt, and black pepper. Using your fingers, rub spice mixture into all sides or chicken.
  2. In a 3 1/2- or 4-quart slow cooker, combine chicken, onion, mushrooms, and garlic. Pour undrained tomatoes and vinegar over mixture.
  3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
  4. If using low-heat setting, turn to high-heat setting. Add squash and sweet pepper. Cover; cook for 30 minutes more.
  5. Meanwhile, in a small bowl, combine mayonnaise and pesto. Spread evenly over cut sides of flatbread. Transfer chicken to a cutting board. Thinly slice chicken. Arrange chicken slices on bottom half of bread. Using a slotted spoon, spoon vegetable mixture over chicken. Sprinkle with cheese. Add top half of bread. Cut into wedges.

Nutrition Facts

(Pesto Chicken Sandwich)
    Per serving:
  • 439 kcal cal.,
  • 18 g fat
  • (4 g sat. fat,
  • 6 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 63 mg chol.,
  • 770 mg sodium,
  • 43 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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