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Main Ingredients | Boneless chicken breasts, Italian bread |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 0-5 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Grilled Chicken Pesto Sandwich
- 4 Boneless chicken breasts
- 1 loaf Large bunch Italian bread
- to taste Salt
- to taste Crushed black peppercorns
- Juice of 1 lemon
- 1 teaspoon Red chilli flakes
- 1 tablespoon Oil
- 2 medium Tomatoes
- For Pesto sauce
- 1 cup Basil leaves
- 7-8 Garlic cloves
- 1/4 cup Pinenuts (chilgoze)
- to taste Salt
- 3-4 tablespoons Olive oil
- 1/3 cup Parmesan cheese powder
Method
- Cut Italian bread into 4 big pieces, slit without cutting through.
- Make incisions on chicken breasts, sprinkle salt, crushed peppercorns, lemon juice and red chilli flakes and rub well over them.
- Heat oil in a non-stick grill pan, place chicken on it and cook till the chicken is done and grill marks appear on both the sides.
- To make pesto, grind together basil leaves, garlic, pinenuts, salt, parmesan cheese powder and olive oil till smooth.
- Spread 1 tbsp pesto on each grilled chicken breast in the pan, flip and cook for 2-3 minutes. Remove the chicken breasts from the pan and keep them on a plate.
- Place bread pieces on the grill pan and cook till the grill marks appear on both the sides.
- Slice tomatoes.
- Spread pesto in the slits of each bread piece, place tomato slices over it, sprinkle salt and crushed peppercorn and finally place a grilled chicken breast.
- Place these sandwiches on a serving plate and serve.
Nutrition Info
Calories | 1862 |
Carbohydrates | 73.5 |
Protein | 155.7 |
Fat | 104.9 |
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