Chicken Pesto Sandwich
A delicious sandwich featuring crispy chicken, vibrant pesto, fresh mozzarella, and sun-dried tomatoes.
Equipment
- Oven
- Skillet
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 large chicken breasts
- 1 cup vegetable oil
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan
- 1/3 cup flour
- 2 eggs beaten
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 4 bread rolls toasted
- 7 oz. fresh mozzarella sliced
- 16 pieces sun-dried tomatoes
- 8 Tbsp. pesto
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice chicken breasts into four equal pieces for even cooking.
- Set up three bowls: one with flour, garlic powder, salt, and pepper; one with beaten eggs; and the last with panko breadcrumbs and Parmesan.
- Coat each piece of chicken in flour, dip in eggs, and finally coat with the panko mixture.
- Heat vegetable oil in a skillet over medium-high heat. Fry chicken pieces for 4-5 minutes on each side until golden brown and cooked through.
- Assemble the sandwich by spreading pesto on the bottom half of each toasted roll. Add the fried chicken, sun-dried tomatoes, and mozzarella slices.
- Broil the assembled sandwiches for 2-3 minutes until the cheese is melted.
- Top with the other half of the roll and serve immediately.
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Notes
Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.