Chicken Pesto Sandwich recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Ingredients

4 skinless, boneless chicken breast halves, cut into chunks
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 yellow bell pepper, sliced
1 onion, sliced
1 cup diced zucchini
1 teaspoon balsamic vinegar
1 cup sliced mushrooms
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese
1 cup prepared pesto sauce
½ cup halved cherry tomatoes
4 Italian-style hoagie buns, split lengthwise and toasted
1 cup crumbled feta cheese, divided
2 tablespoons chopped fresh basil, divided

Nutrition Info

525.1 calories
carbohydrate: 41.3 g
cholesterol: 65 mg
fat: 26.9 g
fiber: 3.6 g
protein: 29.4 g
saturatedFat: 9.4 g
servingSize: -
sodium: 959.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl, toss to coat.

  2. Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.

  3. Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce, toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.

  4. Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Recipe Yield

4 sandwiches

Recipe Note

Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd.

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