Italian grilled chicken sandwiches
Uncooked boneless skinless chicken breast
1 pound(s), 4 (4-oz) pieces
¾ tsp, divided
2 pinch(es), divided
½ small, sliced into 4 (¼-inch-thick) slices
Plain hamburger bun
4 item(s), toasted
Roasted red peppers (packed in water)
½ cup(s), drained, chopped
- Coat a grill or grill pan with cooking spray. Preheat to medium-high.
- Cover the chicken with a sheet of parchment paper or plastic wrap and, using a mallet, pound the chicken until ¼ inch thick. Season both sides of the chicken with ½ tsp of the salt and a pinch of the black pepper. Coat the onion with cooking spray and sprinkle with the remaining ¼ tsp salt and pinch of black pepper.
- Arrange the chicken and onion on the grill. Grill the chicken until browned and cooked through, 2 to 3 minutes per side, turning once. Grill the onion until the slices are softened and grill marks appear, 2 to 3 minutes per side, turning once. Slice each piece of chicken in half so it fits the buns.
- Spread each bun bottom with 1 tbsp of the pesto. Top each with 2 pieces of chicken. Separate each slice of onion into rings and arrange on top of the chicken. Top each with 3 basil leaves, 2 tbsp of the roasted red peppers, and a bun top.
- Serving size: 1 sandwich