It's a Tuesday night, and I wanted to make something relatively easy; thus I made some tasty pesto chicken sandwiches. Also, these are great for Cody to take for lunch. Not to mention, The Biggest Loser is on TV tonight, so I shouldn't be eating all the cookies and caramels. These will be a better choice!
What you'll need:
Your choice of bread: kaiser, chibatta, etc.
Pesto
Chicken breast (I use 3 so that I have leftovers*)
Goat cheese
Bell Peppers (red was on sale! Yay!)
Chicken seasoning(s) (I used Montreal seasoning and "Jamaican Me Crazy")
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| Add the chicken to the pan, and season with the chicken seasonings. Our friend Higgins bought us a grill pan for our wedding, and we use it all the time! |
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| Cook for about 4 to 5 minutes per side. |
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| Once the second side has cooked, remove from the heat, and let the meat rest for a few minutes. |
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| While the meat is resting, cut up the bell peppers. |
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| Cut the chicken thinly. |
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| Add a bit of oil to a pan, and heat the bell peppers for a few minutes. I usually only cook a few at a time in case I don't need them all. For leftovers, I like to leave the bell pepper raw. |
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| Toast the bun, add pesto to the top, and the chicken to the bottom. |
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| Add bell peppers. |
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| Add chunks of goat cheese. YUM! |
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Ready to eat! Cody should be home from the library soon, so I have time to make several more for lunches tomorrow!
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* I use the leftover chicken for quesadillas, fajitas, or for the top of salads. Leftover bell pepper is great for when I'm feeling snacky.
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