Tuesday, June 29, 2010
pesto chicken sandwiches
Pesto Chicken Sandwiches
1 8 oz. package mushrooms, sliced thin
Mozzarella Cheese--a lot of it!
White Bread or Ciabatta Bread (Italian Bread)cut in half
2 Chicken breasts, sliced into thin strips
1 white onion, sliced thin
Cut bread in half and put on cookie sheet face up. Spread pesto on each slice of bread-generously. Saute the chicken in a little olive oil until nearly cooked through. Add the thin slices of onion and mushrooms and saute until tender. Season with Montreal Steak Seasoning. When chicken is cooked through and vegetables are soft, pour the mixture onto the tops of each bread halve. Smother sandwiches with cheese. Place cookie sheet on the bottom shelf in your oven and broil until cheese is melted and golden brown. Serve sandwiches with a spinach salad and you have a great weeknight meal.
Pesto (if you want to be adventurous and make your own):
2 c. Fresh Basil
¼ c. pine nuts
½ c. parmesan cheese
¼ c. olive oil
1 clove fresh garlic
Salt & pepper
Mince all ingredients in processor except olive oil. When items are pureed, add the olive oil in slowly to help emulsify. Freeze pesto or keep in the fridge for up to a week.