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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 17 g total fat; 4 g saturated fat; 64 mg cholesterol; 770 mg sodium. 36 g carbohydrates; 1 g fiber; 30 g protein; 134 RE vitamin a; 35 mg vitamin c; 263 mg calcium; 1 mg iron;

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