Sundried Tomato Pesto Chicken Sandwiches

  • Yield: 4 servings


4pieces boneless, skinless breast halves
1teaspoon salt
1/4teaspoon pepper
8large slices crusty Italian bread, lightly toasted
5ounces mild goat cheese, at room temperature
1medium bunch arugula, washed, dried and torn into pieces
1medium red onion, thinly sliced
-- fresh basil
-- cherry tomatoes
Sundried Tomato Pesto
1/2teaspoon dried thyme
2cloves garlic
1/4cup toastd pine nuts
1/2cup blanched sundried tomatoes
1/4cup freshly grated Parmesan cheese
2tablespoons tomato paste
3/4cup olive oil


On broiler pan, place chicken and sprinkle with salt and pepper. Set
temperature control at Broil with rack about 6 inches from heat. Broil chicken
about 6 minutes on each side or until brown and fork can be inserted with ease.
Remove chicken from oven and let rest 5 minutes; slice into thin strips and
keep warm. Prepare Sundried Tomato Pesto. Spread 4 slices of the bread with
goat cheese; add arugula and evenly layer chicken slices and red onion on top.
Place each serving on individual plate; top with Sundried Tomato Pesto and
remaining 4 slices bread. Garnish with basil and cherry

Sundried Tomato Pesto:

In food processor
or blender container, place 1/2 teaspoon dried thyme, 2 medium garlic cloves,
1/4 cup toasted pine nuts, 1/2 cup blanched sundried tomatoes, 1/4 cup freshly
grated Parmesan cheese, 2 tablespoons tomato paste and 3/4 cup olive oil. Process
with on-and-off control until mixture is almost pureed. Set aside.