Chicken Pesto Recipe

Prepare and pound

If chicken breasts are thick, place between plastic wrap and pound to an even thickness about 1/2 inch. This ensures even cooking.

Pat the chicken dry with paper towels. In a small bowl whisk together 1 tbs olive oil, garlic powder, kosher salt, black pepper and lemon juice. Brush or rub the mixture evenly over both sides of the chicken breasts.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or brush the pan with a little oil to prevent sticking.

Grill the chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly to fit rolls.

Place basil, garlic clove, pine nuts, and grated Parmesan in a food processor or blender.

Pulse while streaming in the 1/4 cup olive oil until a coarse-smooth paste forms. Scrape down the sides as needed.

Taste and season with 1/4 tsp salt and 1/8 tsp black pepper. If too thick, add 1–2 tsp more olive oil or 1–2 tsp water to reach spreadable consistency.

Preheat broiler or a skillet for toasting rolls. Lightly brush cut sides of rolls with 1 tsp butter or olive oil.

Toast rolls cut-side up under broiler 1–2 minutes until golden and crisp, or toast in a skillet over medium heat 1–2 minutes. Watch carefully to avoid burning.

Spread about 1–1.5 tbs pesto on the bottom half of each roll and 1/2 tbs on the top half if desired.

Arrange sliced grilled chicken evenly on the bottom halves (about half of the sliced breast per sandwich).

Top chicken with sliced fresh mozzarella (about 2 oz per sandwich). If you prefer melted cheese, return assembled open-face sandwiches to broiler for 30–60 seconds until cheese softens—watch closely.

Season tomato slices with a light pinch of salt and pepper, then layer 2–3 slices on top of the mozzarella.

Add 2 lettuce leaves per sandwich, place top roll, press gently and serve immediately.