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Pesto Chicken Picnic

Healthycooking's picture
Ingredients
  For pesto  
  Packed fresh spinach leaves 2 Cup (32 tbs), trimmed and washed
  Packed basil 1 Cup (16 tbs) (Fresh Ones)
  Defatted reduced sodium chicken broth 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 2 Tablespoon
  Toasted pine nuts 2 Tablespoon
  Olive oil 1 Tablespoon
  Non-fat sour cream 1 Tablespoon
For sandwiches
  Boneless, skinless, chicken breasts 1 Pound, butterflied
  Crusty bread loaf 1 Large (Round One)
  Sliced kalamata olives 2 Tablespoon
  Thinly sliced prosciutto 2 Ounce
  Roasted sweet peppers 2 (Red / Yellow)
  Frozen artichoke hearts 1 Cup (16 tbs), thawed and patted dry
  Tomatoes 2 , sliced
  Reduced fat mozzarella cheese slice 3 Ounce
Directions

To make the pesto: In a food processor or blender, combine the spinach, basil, broth, Parmesan, pine nuts, oil, and sour cream.
Process until smooth.
To make the sandwiches: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Cook the chicken 4" from the heat for 3 to 4 minutes per side, or until no longer pink in the center when tested with a sharp knife.
Transfer to a plate and coat both sides of the pieces with the pesto.
Slice the bread in half horizontally.
Scoop out about 1" of the soft bread center from each half; reserve for another use.
On the bottom half of the bread, layer the olives, prosciutto, chicken, peppers, artichokes, tomatoes, and mozzarella.
Cover with the top half of the bread and cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Blending
Dish: 
Sandwich
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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