Taste of Summer/1997

Pesto Chicken Breasts on Toasted Sourdough
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 each 10 minutes 8 minutes 480 N/A 19g 760mg 42g 35g 95mg


INGREDIENTS:
2 tablespoons butter, melted 1 teaspoon finely chopped fresh garlic 1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper 2 (6 ounces each) boneless skinless chicken breasts 8 (1/2-inch) diagonal slices sourdough bread
2 Roma tomatoes, each cut into 4 slices



1 Prepare grill; heat until coals are ash white.
2 In small bowl stir together butter, garlic, salt and pepper. Flatten each chicken breast to 1/2-inch thickness by pounding between sheets of waxed paper.
3 Place chicken breasts on grill; brush tops with 1/2 butter mixture. Grill, turning and brushing with remaining butter mixture, until chicken is fork tender (8 to 10 minutes).
4 Meanwhile, place bread slices on grill. Grill until lightly toasted (2 to 3 minutes). Turn; spread untoasted side with about 1 to 2 teaspoons pesto. Continue grilling 1 minute.
5 To assemble each sandwich, to 1 slice bread with 1 chicken breast, 2 slices tomato and 1 slice bread, toasted side up.

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