Chicken-Pesto Sandwiches

These Italian bistro-style sandwiches are fantastico!

Ingredients

6 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 teaspoon salt
2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
1 (10 to 12 inch) round focaccia bread
1 (7 ounce) container refrigerated basil pesto
6 slices tomato
1 1/2 cups shredded spinach

Instructions

Flatten each chicken breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
Set oven control to broil.
Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat for 15 to 20 minutes, turning once, until no longer pink in center.
Cut bread horizontally in half; cut into 6 wedges.
Spread pesto on cut sides of bread.
Layer chicken, tomato and spinach on bottom wedges.
Top with top wedges.

Notes

To speed up the preparation of this, look for packaged prewashed spinach.

No oregano? Basil makes a great stand-in!

Nutrition

Per serving: Calories 515 (Calories from Fat 250); Total Fat 28g (Saturated Fat 5g); Cholesterol 80mg; Sodium 1090mg; Total Carbohydrate 34g (Dietary Fiber 3g); Protein 35g

Percent Daily Value*: Vitamin A 22%; Vitamin C 12%; Calcium 16%; Iron 22%

Exchanges: 2 Starch; 1 Vegetable; 4 Lean Meat; 2 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution