Ingredients for Italian Festival Chicken Sandwiches
- Boneless Chicken Breasts
- Italian Salad Dressing
- ½ cup mayonnaise
- Pesto Sauce
- Ciabatta Rolls
- Parmesan Cheese
- 2-3 slices prosciutto per sandwich (or substitute with deli ham)
- Roasted Red Pepper
- Spring Greens
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How to Make Italian Festival Chicken Sandwiches
- Marinate 2 lbs boneless, skinless chicken breasts in 1 cup Italian dressing for at least 30 minutes, or up to 24 hours in the refrigerator.
- Preheat grill or broiler to medium-high heat. Grill or broil chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- In a small bowl, combine ½ cup mayonnaise and ¼ cup pesto. Mix well.
- Spread pesto mayonnaise evenly on both sides of 4 large rolls.
- Place one grilled chicken breast on each roll.
- Top each sandwich with ½ cup shredded mozzarella cheese, 2-3 slices prosciutto (or deli ham) per sandwich, ¼ cup sliced bell peppers, and 2 large lettuce leaves.
- Broil for 1-2 minutes, or until cheese is melted and bubbly.
- Cut each sandwich in half diagonally and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
43g
Fat
75g
Carbs
9g