Ingredients:
2 cloves garlic, crushed
4 boneless skinless chicken breasts (about 1 pound)
Nonstick cooking spray
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon prepared pesto
4 small hard rolls, split
12 fresh spinach leaves
8 fresh basil leaves* (optional)
3 plum tomatoes, sliced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
*Omit basil leaves if fresh are unavailable. Do not substitute dried basil leaves.
4 boneless skinless chicken breasts (about 1 pound)
Nonstick cooking spray
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon prepared pesto
4 small hard rolls, split
12 fresh spinach leaves
8 fresh basil leaves* (optional)
3 plum tomatoes, sliced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
*Omit basil leaves if fresh are unavailable. Do not substitute dried basil leaves.
Preparation:
1. Preheat oven to 350°F. Rub garlic on all surfaces of chicken. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook 5 to 6 minutes on each side or until no longer pink in center. Sprinkle with salt and pepper.
2. Brush pesto sauce onto bottom halves of rolls; layer with spinach, basil, if desired, and tomatoes. Place chicken in rolls; sprinkle cheese evenly over chicken. (If desired, sandwiches may be prepared up to this point and wrapped in aluminum foil. Refrigerate until ready to bake. Bake in preheated 350°F oven until chicken is warm, about 20 minutes.)
3. Wrap sandwiches in aluminum foil; bake about 10 minutes or until cheese is melted.
