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Pesto Chicken Sandwiches

Dine out at home with chicken sandwiches just like those served in fancy bistros. Ciabatta bread is available at most bakeries and supermarkets.

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  • Yields: 6 to 8 sandwiches
  • Prep: 30 mins
  • Cook: 4 hrs to 5 hrs (low) or 2 to 2-1/2 (high), plus 30 minutes

Pesto Chicken Sandwiches

Ingredients

Directions

  1. In a small bowl combine Italian seasoning, salt, and black pepper. Sprinkle mixture evenly over all sides of chicken; rub into chicken with your fingers. Place chicken in a 3-1/2- or 4-quart slow cooker.
  2. Add onion, mushrooms, and garlic. In a bowl combine tomatoes and vinegar; pour over chicken mixture in cooker.
  3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini and sweet pepper. Cover and cook on high-heat setting for 30 minutes more.
  4. Meanwhile, in a small bowl combine mayonnaise and pesto. Spread pesto mixture evenly over cut sides of bread.
  5. Transfer chicken to a cutting board. Using a slotted spoon, spoon vegetable mixture onto bread bottom. Discard cooking juices. Thinly slice chicken. Arrange chicken slices over vegetables. Add basil and bread top. Cut loaf into 6 or 8 serving-size portions.

Nutrition Facts (Pesto Chicken Sandwiches)

    Per serving:
  • 447 kcal cal.,
  • 16 g fat
  • (3 g sat. fat,
  • 7 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 50 mg chol.,
  • 830 mg sodium,
  • 48 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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