Chicken Pesto Sandwich

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a blender add the olive oil, kale, walnuts, lemon juice, garlic, salt and several twists of freshly ground black pepper. Blend until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary.

Step 2

Season the chicken breasts.

Step 3

Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown.

Step 4

Flip chicken over and continue cooking for another 5-7 minutes (or the internal temperature reaches 165 degrees F.)

Step 5

Transfer the chicken to a cutting board and let rest for 3 minutes. Slice as needed.

Step 6

Toast bread for a minute or so on each side, until lightly golden.

Step 7

To assemble, spread 1¼ tablespoons of pesto on half of the bread. Then add chicken and sun-dried tomatoes to each sandwich.

Step 8

Return sandwiches to warm skillet. Cook each sandwich for 2 minutes per side, or until cheese has melted. Drizze balsamic vinegar inside and serve immediately.