Italian-grilled chicken sandwiches
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz pieces
¾ tsp, divided
2 pinch(es), freshly ground, divided
Uncooked red onion(s)
½ small, sliced into four 1/4-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.
- Pound chicken until 1/4-inch thick. Season both sides of chicken with 1/2 tsp salt and a pinch of pepper. Coat onion with cooking spray and sprinkle with remaining 1/4 tsp salt and a pinch of pepper.
- Place chicken and onion on grill. Cook chicken until browned and cooked through, flipping once, about 2-3 minutes per side. Cook onion until softened and grill marks appear, flipping once, about 2-3 minutes per side. Slice each piece of chicken in half so it fits better on buns.
- Spread each bun bottom with 1 tbsp pesto sauce; top each with 2 pieces chicken, 1 slice onion separated into rings, 3 basil leaves, 2 tbsp roasted red pepper and a bun top.
- Serving size: 1 sandwich