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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pesto Chicken Sandwich

Makes: 6 to 8 servings
Prep 30 mins Cook 4 hrs to 5 hrs  (low) or 2 to 2 1/2 hours (high) plus 30 minutes (high)
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  cloves garlic, minced
  • 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 - 10  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 439,
  • Fat, total (g) 18,
  • chol. (mg) 63,
  • sat. fat (g) 4,
  • carb. (g) 43,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 29,
  • vit. A (IU) 534,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 770,
  • Potassium (mg) 515,
  • calcium (mg) 232,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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