Chicken Pesto Recipe
grilled chicken, toasted baguette, mozzarella, sautéed spinach, cilantro pesto, mayo, & roasted sweet peppers
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Ingredients
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Chicken
Bread & Cheese
Sautéed Spinach
Cilantro Pesto
Roasted Sweet Peppers
Assembly & Condiments
Method
Chicken
- 1
Marinate
Pat chicken breasts dry. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt and 1/2 tsp black pepper. Add chicken and toss to coat. Let marinate 15–20 minutes at room temperature (or up to 2 hours refrigerated).
- 2
Grill
Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly on a bias for sandwiches.
Bread & Cheese
- 3
Prep and toast baguette
Slice the baguette lengthwise to make sandwich halves (or into 4 individual sandwich segments). Brush cut sides with 2 tbs olive oil or spread softened butter. Toast under a broiler or on the grill, cut-side down, until golden and crisp (1–3 minutes). Watch carefully to avoid burning.
- 4
Prepare mozzarella
Slice the fresh mozzarella into 1/4-inch slices and set aside on a plate lined with paper towel to remove excess moisture if needed.
Sautéed Spinach
- 5
Sauté
Heat 1 tbs olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant (do not brown). Add 8 cups packed baby spinach in batches, stirring until wilted between additions (about 2–3 minutes total).
- 6
Season
Season with 1/2 tsp salt and 1 tsp lemon juice, stir to combine, then remove from heat and transfer to a bowl to cool slightly before assembling.
Cilantro Pesto
- 7
- 8
Blend pesto
In a food processor combine 2 cups packed cilantro leaves, 1/4 cup toasted nuts, 1/4 cup grated Parmesan, 1 garlic clove, and 1 tbs lime juice. Pulse to combine, then stream in 80 ml olive oil while pulsing until a thick, spreadable pesto forms. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust. If too thick, add up to 1 tbs water or more oil to loosen.
Roasted Sweet Peppers
- 9
Char the peppers
Preheat broiler to high (or a gas burner). Place whole peppers on a baking sheet and broil, turning occasionally, until skin is blackened and blistered on all sides (8–12 minutes). Alternatively, char directly on a gas burner.
- 10
Assembly & Condiments
- 11
Assemble sandwiches
Spread about 1–2 tbs cilantro pesto on the bottom half of each toasted baguette portion (adjust to taste). Spread 1–2 tbs mayonnaise on the top half. Layer sliced grilled chicken evenly, then top with sliced mozzarella, a generous handful of sautéed spinach, and several strips of roasted sweet pepper. Finish with a few fresh cilantro leaves.
- 12
