Pesto Chicken Hero Recipe

Toast nuts

In a small dry skillet over medium heat, toast the pine nuts (or walnuts) for 2–3 minutes, tossing frequently, until fragrant and lightly golden. Remove from heat and let cool briefly.

Blend pesto

In a food processor or blender combine toasted nuts, basil leaves, Parmesan, garlic clove, lemon juice, salt, and pepper. Pulse to begin chopping, then with the motor running slowly stream in the olive oil until the mixture forms a smooth, slightly coarse pesto. Stop and scrape down the sides as needed. Taste and adjust salt, pepper, or lemon. Yield: roughly 3/4 cup pesto.

Prepare chicken

If the chicken breast is thick, butterfly it (slice horizontally) or pound to an even 1/2-inch thickness using a meat mallet between plastic wrap. Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook undisturbed 4–5 minutes until golden on the first side. Flip and cook another 3–5 minutes until internal temperature reaches 165°F (74°C) or juices run clear. Transfer to a plate and let rest 3–4 minutes, then slice thinly on a diagonal.

Prepare roll

While the chicken rests, split the hoagie roll lengthwise leaving a hinge if desired. Optionally, spread butter on the cut sides. Toast cut-side down in a dry skillet or under a broiler for 1–2 minutes until lightly golden.

Assemble hero

Spread 2–3 tablespoons of the basil pesto on the bottom half of the toasted roll. Layer the sliced cooked chicken evenly over the pesto, then top with 3 slices of fresh mozzarella. Add tomato slices and a few thin slices of red onion. If you like a peppery bite, sprinkle the arugula over the tomato and onion. Finish with an additional 1 tablespoon pesto on the top half of the roll (or to taste). Optionally sprinkle a pinch of red pepper flakes for heat.

Melt cheese (optional)

If you prefer melted mozzarella, place the assembled open sandwich under a broiler for 1–2 minutes until cheese softens and just begins to bubble — watch closely to avoid burning.

Serve

Close the sandwich, slice in half on the diagonal, and serve immediately. Provide extra pesto on the side if desired.