Ingredients
4
4 servings
- •2 (4 ounce) skinless, boneless chicken breasts
- •1 teaspoon Italian seasoning
- •0.25 teaspoon salt
- •1 heirloom tomato
- •1 (8 ounce) container fresh mozzarella cheese
- •0.25 cup basil pesto, divided
- •4 ciabatta rolls
Instructions
- Preheat the oven to 375 degrees C (190 degrees C).
- Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.
- Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.
- To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.
Nutritional Facts
Per 4 servings
- Calories: 471
- Carbohydrate: 34g
- Fat: 22g
- Fiber: 3g
- Protein: 32g
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