Chicken Breast with Roasted Red Peppers, Mozzarella, and Pesto

Categories: main dish

Ingredients

• 8 cups water
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast
• 2 tablespoons extra virgin olive oil
• 4-6 leaves fresh basil
• 8 slices rustic country bread, preferably 100 percent whole grain
• 1/4 cups pesto
• 8 ounces fresh mozzarella or buffalo mozzarella, evenly sliced
• 2 red bell peppers
• 1 teaspoon chopped garlic
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons extra virgin olive oil

Directions

1. Fill a large pot about two-thirds full of water.

2. Bring to a gentle simmer and add thyme, rosemary, salt, and pepper.

3. Place the chicken in the poaching liquid and simmer until cooked through (about 160 degrees F. on a meat thermometer).

4. Let the chicken cool in the liquid, then remove and slice about 1/4 inch thick.

5. Brush chicken slices with olive oil and top with basil leaves.

6. While the chicken is cooling, char the whole red peppers over an open flame on a grill.

7. The skin should be black but not brittle.

8. Place charred peppers in a bowl and cover with plastic wrap.

9. Once they’ve cooled slightly, remove the skin, seeds, and stem.

10. Slice peppers into strips about 1/4 inch thick and place in a bowl.

11. Mix with the garlic, rosemary, and olive oil and season with salt and pepper. (Or use 1 jar store-bought roasted peppers.)

12. Place 4 slices of bread on a cutting board.

13. Layer the chicken slices evenly over each; spread with 1 tablespoon pesto.

14. On the remaining 4 pieces of bread, place the roasted pepper strips and sliced mozzarella.

15. Toast all 8 slices of bread in a toaster oven until the cheese is melted and starting to bubble.

16. Remove and top chicken and pesto bread slices with the bread holding the pepper strips and mozzarella.

17. Cut each sandwich in half.

Email to a friend | Print this recipe | Back