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Chicken-Pesto Sandwiches




Source of Recipe


Betty Crocker


List of 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 round focaccia bread (10 to 12 inches in diameter)
1 container (7 ounces) refrigerated basil pesto
6 slices tomato
1 1/2 cups shredded spinach


Recipe



1. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
2. Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
3. 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.