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Recipe Summary

prep:
20 mins
cook:
6 mins
total:
26 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut focaccia in half horizontally. Set bread aside.

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  • Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet and working from the center to the edges, lightly pound chicken to 1/4-inch thickness. Remove plastic wrap. Season chicken with salt, garlic powder, and black pepper.

  • In a large skillet cook chicken in hot oil over medium heat for 6 to 8 minutes or until no pink remains, turning halfway through cooking. Remove from skillet. Spread each chicken breast half with 1 tablespoon of the pesto.

  • To assemble sandwich, layer lettuce on the bottom of the focaccia. Top with cheese slices, chicken, roasted peppers, and basil leaves. Top with focaccia top. Cut into 6 wedges.

Nutrition Facts

413 calories; fat 17g; cholesterol 64mg; saturated fat 4g; carbohydrates 36g; insoluble fiber 1g; protein 30g; vitamin a 133.9RE; vitamin c 34.8mg; sodium 770mg; calcium 262.5mg; iron 1.3mg.
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