Pesto Chicken Sandwiches


1-In a little bowl join Italian flavoring, salt, and dark pepper. Sprinkle blend equally finished all sides of chicken; rub into chicken with your fingers. Place chicken in a 3-1/2-or 4-quart moderate cooker.

2-Include onion, mushrooms, and garlic. In a bowl consolidate tomatoes and vinegar; pour over chicken blend in cooker.

3-Cover and cook on low-warm setting for 4 to 5 hours or on high-warm setting for 2 to 2-1/2 hours. In the event that utilizing low-warm setting, swing to high-warm setting. Blend in zucchini and sweet pepper. Cover and cook on high-warm setting for 30 minutes more.

4-In the interim, in a little bowl join mayonnaise and pesto. Spread pesto blend equally finished cut sides of bread.

5-Exchange chicken to a cutting board. Utilizing an opened spoon, spoon vegetable blend onto bread base. Dispose of cooking juices. Daintily cut chicken. Mastermind chicken cuts over vegetables. Include basil and bread top. Cut roll into 6 or 8 serving-estimate parcels.


  • 1teaspoon dried Italian seasoning, crushed
  • 1/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • 1pound skinless, boneless chicken breast halves
  • 1large onion, thinly sliced
  • 8ounces mushrooms, sliced
  • 2cloves garlic, minced
  • 114 1/2 ounce can diced tomatoes, undrained
  • 2tablespoons red wine vinegar
  • 1medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
  • 1large red, yellow, and/or green sweet pepper, cut into strips
  • 1/3cup mayonnaise or salad dressing
  • 2tablespoons pesto
   2 inch loaf ciabatta bread, cut in half horizontally

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