Tuesday, April 3, 2012

Pesto and Tomato Chicken Sandwich

A few years ago I found great pre made, ready to eat chicken tenders in Coop.  Every year I have looked for them again, but can't find them.  I know with Betty Bossi, many things are seasonal...like large potatoes for baking, pizzas with special toppings, etc.  I've tried making many of these things myself, but sometimes its just not the same.  Using the raclette potatoes just isn't quite the same as having one good sized baking potato!

However...this time, I think that it worked.  I am still trying to streamline breakfasts and lunches, and this is another in my path to daytime happiness.

What you need:
1 package of chicken tenders. Mine had 7
1 Sun dried tomato for every piece of chicken (7)
1 Tbls of pesto - more if you are using more chicken
Olive oil

Put the chicken in a bowl and roughly chop up your tomatoes. Basically cut them into as big or as small a bite as you would like. Add the tomatoes.  Add the pesto and mix.  If it is too dry and not mixing well, add 1/2-1 Tbls of olive oil.  Cover and let marinate in the fridge for at least 1 hour, but overnight if you wish.

When ready to cook, just tip the entire contents of the bowl into a frying pan.  Cook on high heat for about 3-4 minutes and then flip. Cook for another 3-4 minutes. Cover and turn down the heat to low. Let cook another few minutes until the chicken is cooked thoroughly.

With the addition of the oil, there is no need to add anything to the bread, but of course feel free if you would like to.  I have had it with onion sprouts and I think it is great that way.  I just didn't have any on hand this time.  You could also try cucumber. You can serve this as a warm or cold sandwich.  The first day it's usually warm and the following, it's usually cold :-)  The rolls I'm using I found at Coop Sihlcity.  Just slice them in half and stick them in the toaster.