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Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup prepared pesto, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 slices Italian bread (1/2 inch thick), toasted
  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 1/4 pound fresh mozzarella cheese, cut into six slices

Directions

  • Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink.
  • Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top. Yield: 6 servings.
  • source;http://www.tasteofhome.com/Recipes/Chicken-Pesto-Sandwiches