Name: Delucca Gaucho Pizza & Wine Planos Chicken Pesto Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp Italian seasoning; 1 tsp garlic powder; 2 tbs olive oil; 3 tbs basil pesto (store-bought or homemade); 2 pcs ciabatta rolls; 6 oz housemade mozzarella, sliced; 1 pc Roma tomato, thinly sliced; 8 leaves fresh basil leaves; 3 tbs mayonnaise; 2 tbs sour cream; 2 tbs buttermilk; 1 tbs basil pesto; 2 tsp grated Parmesan cheese; 1 tsp dried parsley; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 2 tbs butter, softened; 1 tbs olive oil (for grilling)

Method

Pesto Chicken

Prepare

If chicken breasts are thick, butterfly or pound to an even 1/2-3/4-inch thickness. Pat dry with paper towels.

Season both sides of the chicken with kosher salt, black pepper, Italian seasoning, and garlic powder.

Brush both sides lightly with olive oil to prevent sticking and help browning.

Spread about 1 1/2 tablespoons of basil pesto onto each chicken breast, rubbing gently so pesto adheres.

Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.

Cook chicken 4–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Reduce heat if exterior browns too quickly.

Remove chicken to a cutting board and let rest 5 minutes before slicing thinly to fit the rolls.

Pesto-Parmesan Ranch

In a small bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Add 1 tablespoon basil pesto, grated Parmesan, dried parsley, garlic powder, salt and black pepper. Stir until fully combined. Taste and adjust seasoning; add more buttermilk for looser consistency.

Cover and refrigerate until ready to assemble so flavors meld.

Sandwich Assembly & Finishing

Preheat oven broiler or a skillet. Slice ciabatta rolls horizontally and spread a thin layer of softened butter on cut faces. Toast under broiler or in skillet until lightly golden, 1–2 minutes.

Place a generous spoonful (about 1 tablespoon) of pesto-parmesan ranch on the bottom half of each toasted roll.

Arrange sliced pesto chicken evenly over the ranch (about half the cooked chicken per sandwich).

Top chicken with sliced housemade mozzarella (3 oz per sandwich). If you prefer the cheese melted, place assembled open sandwiches under broiler 1–2 minutes until cheese softens and bubbles—watch closely to avoid burning.

Layer 3–4 thin slices of Roma tomato and 4 basil leaves over the cheese. Drizzle a small additional amount of basil pesto (about 1/2 teaspoon) over the tomato if desired.

Spread remaining pesto-parmesan ranch on the top roll, close the sandwich, press gently and slice in half. Serve immediately.