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Popular in Food

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.

4.0 by 7 people
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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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