Rosemary Chicken Sandwich with Basil Pesto

Savory rosemary chicken, vibrant basil pesto, sun-dried tomatoes, and fresh arugula come together on a crisp baguette for an herby, flavor-packed sandwich that feels effortlessly gourmet.

Recipe Information

Total Time:

Yield:

2 sandwiches

Ingredients

2 (6- to 8-ounce) skinless, boneless chicken breast halves

½ teaspoon seasoning salt

2 tablespoons water

2 sprigs fresh rosemary

1 tablespoon all-purpose flour

1 tablespoon olive oil

1 teaspoon unsalted butter

2 (8-inch) French baguettes, split

4 tablespoons Classic Pesto Genovese or Basil Pesto

2 tablespoons sun-dried tomatoes in oil, drained

½ cup lightly packed baby arugula

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Directions

Preheat oven to 300°F. Lightly pound chicken to an even layer. In a 2-quart square baking dish or casserole, place chicken in a single layer. Sprinkle with seasoning salt. Add water to baking dish and place a rosemary sprig on top of each chicken breast. Tightly cover dish with foil; bake for 30 minutes.
Transfer chicken to a cutting board; cool slightly. Pat chicken dry with paper towels; dust with flour to coat.
In a medium nonstick skillet, heat olive oil over medium-high heat. Add butter. As soon as butter melts, add chicken and cook until golden brown and internal temperature reaches 165°F. Remove chicken from skillet and cool.
To assemble sandwiches, diagonally cut chicken across the grain into slices. Open baguettes and spread 2 tablespoons pesto on each bottom portion. Arrange chicken on top. Top with sun-dried tomatoes and arugula. Close baguettes to serve.

Rosemary Chicken And Pesto Sandwiches

Recipe Information

Ingredients

Directions

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Rosemary Chicken And Pesto Sandwiches

Recipe Information

Ingredients

Directions

More Recipes

Related Categories