Chicken Pesto Sandwich
This sandwich is loaded with crispy chicken, gooey mozzarella, tangy sun dried tomatoes and a good slathering of pesto!
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Servings (click & slide): 4 sandwiches
Calories per serving: 861kcal
Cost per serving: £2 / $2.50
Equipment
- Large Pan & Tongs
- 3 Large Shallow Dishes (for dredging chicken)
- Sharp Knife & Chopping Board
- Baking Tray
- Fine Cheese Grater
Ingredients
Crispy Chicken
- 2 large Chicken Breasts
- 1 cup / 240ml Vegetable Oil
- 1 cup / 60g Panko Breadcrumbs
- 1/2 cup / 40g freshly grated Parmesan
- 1/3 cup / 50g Flour
- 2 Eggs, beaten
- 1 tsp EACH: Salt, Garlic Powder
- 1/2 tsp Black Pepper
Sandwich
- 4 Bread Rolls, toasted (see notes)
- 7oz / 200g Fresh Mozzarella, sliced into rounds (pat dry if there's excess moisture)
- 16 Sun Dried Tomatoes (4 per sandwich)
- 8 tbsp Pesto (2 tbsp per sandwich)
Instructions
- Prep Chicken: Slice the chicken breasts right through the centre to make 4 even sized breasts.
- Dredge Chicken: Line up 3 bowls - the first is flour with 1/2 tsp garlic powder & salt and 1/4 tsp black pepper, the 2nd is two beaten eggs and the 3rd is Panko, parmesan and the rest of your seasoning. Coat the chicken in the flour, then into the egg and finish with a coating of the parmesan Panko. Ensure the chicken is thoroughly coated at each stage, especially at the last stage.
- Fry Chicken: Heat up 1 cup oil over medium heat in a large skillet, or enough to comfortably cover the base of the pan. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly bubble). Carefully place chicken in 2 breasts at a time and fry for 4-5mins on each side, or until golden on the outside and white through the centre.
- Sandwich: Spread the bottom half of the bread with pesto. Top with chicken, followed by sun dried tomatoes then finish with mozzarella. Pop on a baking tray and grill/broil until the cheese melts. Spread the other half of the bread with pesto then sandwich on top.
Quick Demo
Notes
a) Bread - Here I've used some Artisan bread rolls, which work well because they're fairly firm and toast up nicely. Ciabatta also works nicely. To toast the bread just place in a scorching hot griddle pan or place under the grill and broil until crispy.
b) Tomatoes - The sun dried tomatoes pair amazingly with the pesto. If you don't like them or only have regular tomato, that'll work, but you just miss out on flavour and they'll be slightly more watery which may affect the crispiness of the chicken.
c) Can I bake the chicken? - You can bake the chicken instead of frying it. Here's my recommendation:
- Fry the Panko in 1 tbsp butter until golden then leave to cool before mixing with parmesan/seasoning.
- Continue with recipe up until frying, then place breaded chicken on a wire rack above a baking tray. Spray with oil.
- Bake in the oven at 425F/220C for 10-12mins until the chicken begins to crisp, take out and carefully flip. Rotate tray and place back in the oven for another 5-10mins or until the chicken is golden crispy.
Your Private Notes:
Nutrition:
Nutrition Facts
Chicken Pesto Sandwich
Amount Per Serving
Calories 861
Calories from Fat 444
% Daily Value*
Fat 49.33g76%
Saturated Fat 20.788g130%
Trans Fat 0.131g
Polyunsaturated Fat 5.894g
Monounsaturated Fat 17.942g
Cholesterol 236mg79%
Sodium 1803mg78%
Potassium 965mg28%
Carbohydrates 45.32g15%
Fiber 2.9g12%
Sugar 7.43g8%
Protein 58.75g118%
Vitamin A 1031IU21%
Vitamin C 4.9mg6%
Calcium 559mg56%
Iron 4.99mg28%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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