Chicken, Roasted Peppers, and Pesto Sandwich

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 961, total fat 67 G., saturated fats 12 G., proteins 53 G., carbohydrates 39 G., fiber 5 G., cholesterol 141 mg, sodium 940 mg, sugar 7 G.

Try a hearty sandwich with juicy grilled chicken breast, homemade basil pesto, and roasted bell peppers. Before grilling, the chicken is marinated in vinegar with herbs and garlic, infusing it with incredible flavor. You can marinate it ahead of time and freeze it, just like the pesto, which also freezes well. For the chicken, use any vinegar and herbs you have on hand—the recipe is quite versatile.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sandwich

Basil pesto, recipe below
8 slices of toasted bread
Marinated chicken breast, see recipe below
4 canned roasted peppers, cut into strips

Basil pesto

2 cups tightly packed fresh basil leaves
2 cloves of garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
0.5 cup freshly grated pecorino cheese

Fried marinated chicken breasts

1-2 tablespoons apple cider, balsamic, or red wine vinegar
2-3 teaspoons dried herbs, such as thyme, oregano, rosemary, or crumbled bay leaf
1-2 tbsp mustard, grainy or Dijon
1-2 tsp garlic or onion powder (optional)
1/4 cup extra-virgin olive oil
4 boneless, skinless chicken breasts, about 170g each

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Spread 1 tablespoon pesto on one side of each slice of bread. Place a chicken breast on 4 slices of bread. Top with roasted peppers. Top with the remaining slices of bread, buttered side down.
Basil pesto:

Combine the basil, garlic, and pine nuts in a food processor and process until coarsely chopped. Add 1/2 cup olive oil and process until completely absorbed and smooth. Season with salt and pepper to taste. If freezing the pesto, transfer it to an airtight container and drizzle with the remaining oil. Freeze for up to 3 months. Defrost the pesto and stir in the cheese. If using the pesto immediately, add all the oil to a blender and process until smooth. Transfer the pesto to a large serving bowl and stir in the cheese.

Marinated chicken breasts:

Place the vinegar, herbs, mustard, garlic powder (if using), and oil in a large zip-lock plastic bag. Seal the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Seal the bag and shake to evenly coat the chicken with the marinade. Freeze for up to 2 weeks.
Defrost chicken in the refrigerator overnight, under cold running water, or in the microwave at 30% power for 1 minute.
Preheat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 4 minutes per side or until cooked through. Alternatively, bake the thawed chicken in the oven at 375°F (190°C) for 15 minutes or until cooked through.