Why recepie famous for?
asty Grilled pesto chicken, avocado, fresh mozzarella, and tomato dressed with pesto mayo and sandwiched in between two slices of Sara Lee® Artesano™ Bread.
Ingredients
For the Pesto Chicken1/2 pound chicken breasts (1 large or 2 small) boneless skinless
1/2 cup pesto store-bought or homemade
1 tablespoon oil of choice
Pesto Mayo
1/4 cup pesto
To Assemble
1/4 cup mayo or sour-cream
4 slices Sara Lee Artesano Bread
2 slices fresh mozzarella
1 avocado pitted and sliced
1 tomato sliced
Instructions
Slice chicken breasts in half horizontally. Place the chicken in a Ziploc bag. Pour in the pesto and oil. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
Preheat an outdoor grill or a skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side until cooked through.
In a small bowl, whisk the mayo and pesto to form a creamy sauce.
To assemble: Spread 1-2 tablespoons of the pesto mayo on two slices of bread. Top with the sliced avocado, grilled chicken, a slice of tomato, and a slice of mozzarella.
optional: To toast, Heat 1 tablespoon butter in a pan or skillet over medium heat. Place sandwich on melted butter and heat until toasted golden and cheese is melted.
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