Chicken Pesto Sandwich
12 slices whole grain bread
2-3 large chicken breasts
Kosher salt and fresh ground pepper
½ cup homemade or store-purchased pesto sauce
12 oz arugula
2-3 large vine-ripened tomatoes
Preheat oven to 350. Place chicken in an oven proof dish or pan. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes. Allow to cool slightly before proceeding. When the chicken is cool enough to handle, remove the skin and bone. Slice the chicken lengthwise.
Toast bread and spread with a layer of pesto sauce. Top with several slices of chicken, tomatoes and top with arugula. Cut in half and serve.
Short on time? Use deli roasted chicken or turkey.Tags: Poultry, Spring Fever —