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Chicken Pesto & Feta Sandwich Redo for Carbs

  • 30minutes
  • 227calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 4 ounces mixed mushrooms

  2. 1 ounce balsamic vinegar

  3. 4 ounces red bell peppers , roasted

  4. 2 medium tomatoes

  5. 4 (4 ounce) boneless skinless chicken breast halves (Approx 4 oz ea)

  6. 4 ounces pesto sauce

  7. 4 ounces feta cheese

Instructions Jump to Ingredients ↑

  1. Marinate mushrooms in balsamic vinaigrette for at least 24 hrs under refrigeration, stirring occasionally. Discard any excess marinade when ready to assumble sandwiches.

  2. Slice peppers into 1/4-in wide strips.

  3. Slice tomatoes into 1/4-in thick slices.

  4. Trim any fat or rib meat from the chicken breasts & grill till done.

  5. To assemble sandwich: Slice 1 roll in half lengthwise. Spread 1 oz of pesto on the bottom of the roll, then crumble 1 oz of feta on top of pesto, covering the entire surface.

  6. Place a chicken breast on top of the feta, then 1/2 oz of mushrooms on the chicken, 1 oz of roasted red pepper strips on top of the mushrooms & finish w/3 tomato slices & the top of the roll.

  7. Insert 2 toothpicks, slice on the diagonal & serve. ?

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