Hey everyone! We’re deep into the heat of the Summer, and wanting to jump in the pool every day never looked so good. I realized that my recent posts have been on the sweeter side. Don’t get me wrong, because I love the sweets. Any sweet I can get my hands on is great! However, sometimes you just need something a bit more savory. With that being said, I love this recipe because it is filling, but light at the same time.

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For this recipe, start by getting your chicken in the oven while your prepare everything else. Preheat your oven to 375°. Grab a metal or glass baking dish for the chicken breasts and get those in the oven. Mine cooked for around 30 minutes, but it’s done when there is no pink remaining in the middle.

While your chicken is cooking, grab your food processor or blender. Blend together the fresh basil leaves, pine nuts, freshly grated parmesan cheese, minced garlic, olive oil, ground pepper, salt, and lemon juice. The pesto will be somewhat smooth, with a slightly grainy texture when done. You will end up with around 1/2 cup when you’re finished. Store any leftovers in the refrigerator.

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Grab french loaf and cut it into two, 5-6 inch sections. Then slice each section vertically or “hot dog style”. I slightly toasted my bread on the stove over medium heat, just until lightly golden. Open face your bread, and spread pesto on both slices. How much you spread is up to you, but it will likely be 2-4 tablespoons per sandwich. If you like a bit of pesto but aren’t a huge fan, feel free to just spread some on the top slice of bread. I’m personally a fan, so I definitely spread a lot on mine!

Next, place one semi-hot chicken breast per sandwich. You will then top the chicken with raw baby spinach leaves. I used around 8-10 per sandwich. If you use regular spinach leaves, use 4-6 instead (unless you want more). Slice your tomato and place around two slices on top of the spinach leaves for each sandwich. Lastly, top off with the slice of french loaf and enjoy!

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Overall, it is a very straightforward recipe that is great for any day of the week. I hope you have a great rest of the weekend!

 


Chicken Pesto Sandwiches for Two

Prep Time: 20 minutes    Chicken Cook Time: 30 minutes


Pesto

  • 1 1/2 cups fresh basil leaves (0.6 oz)
  • 1/4 cup pine nuts (1.3 oz)
  • 1/4 cup freshly grated parmesan cheese
  • 2 cloves minced garlic
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp lemon juice

Sandwich

  • 2 chicken breasts, cooked
  • 4 slices tomato*
  • 1 cup raw baby spinach, divided
  • 1 french loaf (12-16 oz)*

* I used a large greenhouse tomato, then stored the remainder in the fridge

* I sliced the french loaf for each sandwich to 5-6 inches in length


Chicken

  1. Preheat oven to 375°. Grab a metal or glass baking dish for chicken breasts.
  2. Cook for around 30 minutes, or until no pink remains in the middle. This should be done while you are preparing the pesto.

Pesto

  1. Grab your food processor or blender.
  2. Blend together fresh basil, pine nuts, freshly grated parmesan, minced garlic, olive oil, ground pepper, salt, lemon juice.
  3. The pesto will be somewhat smooth, with a slightly grainy texture when done.
  4. This will make around 1/2 cup. Store any leftovers in the refrigerator.

Sandwich Preparation

  1. Grab french loaf and cut into two, 5-6 inch sections. Then slice vertically (hot dog style). I slightly toasted my bread on the stove over medium heat, just until lightly golden.
  2. Open face your bread, and spread pesto on both slices. How much you spread is up to you, but it will likely be 2-4 tablespoons per sandwich.
  3. Grab chicken breasts and place one per sandwich.
  4. Top chicken with baby spinach leaves. I used around 8-10 per sandwich. If you use regular spinach leaves, use 4-6 instead.
  5. Slice tomato and place around two slices on top of the spinach leaves for each sandwich.
  6. Lastly, top off with the slice of french loaf and enjoy!

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