Season 6 Episode 5 | Chicken Pesto Sandwich Recipe

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Tired of cafe-hopping just to find that perfect Chicken Pesto sandwich? Try making some of this then and adjust it to your own tastebuds to suit your palate. Make it before making your way to the airport for that long flight, or just to avoid airplane food. No cooking needed for this one!

Serves 2

Ingredients

  • 2 Pieces Ciabatta Bread
  • 2 Pieces Chicken Breasts cooked
  • 1 Cup Basil Leaves fresh
  • 1/2 Cup Pine Nuts
  • 3 Cloves Garlic
  • 4 Tablespoon Olive Oil
  • 1/2 Cup Parmesan freshly grated
  • 1 Piece Tomato
  • 2 Slices Cheddar Cheese
  • Crushed Black Pepper
  • Garden Salad Optional as a Side

Instructions

  1. Heat a dry pan on the stove and toast the pine nuts.
  2. Blend basil leaves, pine nuts, peeled garlic, olive oil and black pepper together.
  3. Add in parmesan cheese and give a good mix. Set aside.
  4. Using two forks, shred the chicken breasts into fine pieces.
  5. Heat a pan with 4 tablespoons of the pesto sauce made earlier, and mix in the shredded chicken well.
  6. Slice the ciabatta bread and toast in the oven for 3 minutes.
  7. Slice tomato, and assemble the sandwich; place some of the chicken pesto on the bread, add tomato slices, salad then top with cheese and the other half of the ciabatta.
  8. Serve with potato chips and more salad if desired.

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