Chicken Pesto Sandwich
Warm, toasty bread, juicy chicken and tomatoes, and creamy, melty mozzarella accented by Italian seasoning and buttery pesto.
Ingredients
- 2 large boneless, skinless chicken breasts (approximately 1 pound)
- 1 tablespoon Italian seasoning
- salt (to taste)
- freshly cracked black pepper (to taste)
- 1 tablespoon avocado oil
- 4 ciabatta rolls (sliced in half horizontally)
- 4 tablespoons mayonnaise (divided, optional)
- ⅓ cup pesto (divided)
- 6 ounces fresh mozzarella (sliced)
- 4 Roma tomatoes (sliced)
- avocado oil
Directions
- 1
Place 2 large boneless, skinless chicken breasts on cutting board. Use sharp knife to slice chicken breasts horizontally to create 4 evenly-sized chicken cutlets. If needed, pound thicker areas with tenderizer or rolling pin until cutlets are evenly thick all over.
- 2
Generously sprinkle 1 tablespoon Italian seasoning, salt, and freshly cracked black pepper on all sides of chicken cutlets, coating chicken well. Set aside.
- 3
Heat large skillet over medium-high heat. When pan is warm, add 1 tablespoon avocado oil and swirl pan to distribute oil across entire surface. Continue heating pan until oil is hot and shimmery.
- 4
When oil is hot, place seasoned chicken cutlets in skillet. Sear chicken 3 to 5 minutes, then flip each cutlet over. Sear chicken 3 to 5 minutes more, until internal temperature of chicken reaches 160° Fahrenheit.
- 5
Once chicken reaches target temperature, carefully transfer cutlets to large plate and set aside.
- 6
Place halved ciabatta rolls in skillet with inside of rolls facing down. Work in batches as needed depending on size of skillet. Toast ciabatta rolls 1 to 2 minutes, just until rolls are lightly golden. Remove toasted rolls from skillet and repeat with any remaining rolls.
- 7
Set toasted rolls aside. Keep skillet warm over medium heat.
- 8
Place ciabatta rolls on cutting board, with insides of rolls facing up.