Parmesan Pesto Chicken Sandwiches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice the bell pepper. Combine the sliced bell pepper in a bowl with vinegar, water, sugar, and salt. Optionally, thinly sliced celery can be added as well. Let sit at room temperature for 15-30 minutes.

Step 2

If using caramelized onions - Thinly slice the onion. Melt 1 Tbsp butter over medium low heat. Once the butter is melted, add the sliced onion and sprinkle with salt. Stir to combine, then let cook for about 30 minutes stirring occasionally. If onions start to burn, turn down the heat or add a small splash of water.

Step 3

Combine flour, grated parmesan, salt, pepper, and garlic powder in a shallow plate. In a separate plate, combine the egg and water.

Step 4

Pat the chicken breast dry with a paper towel. Thinly slice the chicken breast. Coat the sliced chicken breast with the flour and parmesan mixture, then dip into the egg mixture, then back into flour and parmesan mixture.

Step 5

Heat butter and oil over medium high heat. Place chicken in pan and allow to cook until nicely browned and no longer pink. About 3-5 minutes per side. Once chicken is nearly done, top with pickled peppers then provolone cheese. Allow cheese to melt.

Step 6

While the chicken is cooking, toast bread and combine pesto and mayo in a bowl. Spread about 1 Tbsp of pesto mayo on each slice of toasted bread.

Step 7

Once chicken and onions are done cooking, construct the sandwiches. From the bottom up: Bread, onions, chicken w/ toppings, bread. Serve immediately.