Pesto Chicken Recipe
An open-faced sandwich with grilled chicken smothered in mozzarella cheese and pesto sauce on a deep focaccia crust.
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Ingredients
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For the Chicken
For the Pesto Sauce
For Assembly
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, salt, black pepper, and garlic powder. Add the chicken breasts and coat them evenly with the marinade. Let marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove from the grill and let rest for a few minutes before slicing.
Making the Pesto Sauce
- 3
Blend Ingredients
In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, olive oil, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Assembling the Sandwich
- 4
Prepare the Focaccia
Preheat your oven to 400°F (200°C). Slice the focaccia bread in half horizontally and place it on a baking sheet.
- 5
Add Chicken and Cheese
Layer the sliced grilled chicken on the bottom half of the focaccia. Spread a generous amount of pesto sauce over the chicken. Top with shredded mozzarella cheese.
- 6
Bake
Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- 7
Serve
Remove from the oven and let cool slightly. Garnish with fresh basil leaves, slice, and serve warm.