Carden Chicken Pesto Recipe

Sandwich

1. 1

   Prepare and pound chicken (optional)

   If chicken breasts are uneven in thickness, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This ensures even cooking.

2. 2

   Season chicken

   Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt (1 tsp total) and freshly ground black pepper (1/2 tsp).

3. 3

   Cook chicken

   Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook 4–6 minutes per side, depending on thickness, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a plate and let rest 5 minutes, then slice thinly against the grain into 1/4-inch slices.

4. 4

   Make pesto-mayo

   In a small bowl combine 1/2 cup fresh basil pesto with 1/4 cup mayonnaise and 1 teaspoon lemon juice. Stir until smooth and taste; adjust with a pinch of salt or additional lemon if desired. This spreads easily and adds brightness to the sandwich.

5. 5

   Prep produce and bread

   Rinse and dry lettuce leaves. If using tomato, slice thinly and drain excess juice on paper towels. If you prefer toasted bread, lightly butter one side of each slice with the room-temperature unsalted butter (about 2 tbsp total). Heat a skillet over medium and toast buttered side down until golden, or toast bread in a toaster.

6. 6

   Assemble sandwiches

   Lay 4 slices of bread (buttered side up if toasted) on a work surface. Spread about 2 tablespoons of the pesto-mayo evenly over each slice. On two slices, layer 3–4 lettuce leaves, then place sliced chicken evenly over the lettuce (about half the cooked chicken per sandwich if making two sandwiches). Top chicken with sliced tomato (about 1/2 cup per sandwich). Place the remaining bread slices on top, pesto-mayo side down, to finish each sandwich.

7. 7

   Serve

   Cut each sandwich in half on the diagonal if desired and serve immediately. Leftover pesto-mayo can be refrigerated up to 3 days.