The big sandwich for dinner- what's better? This Creamy Pesto Chicken Sandwiches is a simple and perfect example, with sauteed chicken in creamy pesto sauce, layered with fresh mozzarella cheese, roasted peppers and arugula, all on a crusty baguette. No special equipment needed, just saute the chicken, assemble and bake. The basil flavors in the pesto make this recipe pop- hope today is big sandwich day at your house!
Step 1
Heat the oven to 400°F. While the oven is heating, season the chicken with salt and pepper.
Step 2
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and done. Add the sauce and heat to a boil. Turn the chicken to coat with the sauce.
Step 3
Mix the arugula and remaining 1 tablespoon oil in a bowl. Season with salt and pepper.
Step 4
Place the baguette halves, cut-side up, on a rimmed baking sheet. Arrange the chicken on the bottom half. Top with about 1/2 cup sauce from the skillet (reserve the remaining sauce for dipping, if desired). Top with the cheese.
Step 5
Bake for 5 minutes or until the cheese is melted. Remove to a cutting board. Top the cheese with the roasted peppers, arugula mixture and top baguette half. Cut crosswise into 6 pieces. Serve with the reserved sauce for dipping.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
