Prosciutto Wrapped Chicken Pesto Sandwiches

According to my husband these are one of the best sandwiches I’ve ever made! So I think that means he really enjoyed them. They are so easy to make and are quite the show stopper.

Ingredients

• Spinach Pesto (recipe follows)
• 2 (ea) chicken breast, boneless and skinless
• 4 slices prosciutto
• ¼ cup roasted red pepper
• ¼ cup Roma tomatoes, sliced
• 4 slices provolone cheese
• 1/3 cup fresh basil leaves
• 2 Brioche buns

Directions

Preheat oven to 425 degrees F. Take the chicken breast and place 2 or 3 basil leaves on top and wrap two slices around each chicken breast. Drizzle with olive oil, salt and pepper. Place both on greased cookie sheet and bake for 15-18 minutes until cooked through or thermometer reaches 165 degrees F. Place cheese on top and let melt for a minute or two.

I like to grill the buns for that added smokiness. On a hot grill pan place buns on for 2-3 minutes until grill marks form.

To assemble spread a generous amount of pesto onto each side, place the sliced tomatoes on the bottom, top with the chicken breast, roasted red peppers, a couple basil leaves for each sandwich and top with the other side.

Spinach Lemon Pesto

Ingredients

• 2 cups Spinach and arugula mix
• 1 tbsp. garlic
• ½ tbsp. lemon zest
• 3 tbsp. lemon juice
• ¾ cup slivered or sliced almonds, toasted
• ½ parmesan cheese
• ½ cup extra virgin olive oil
• Salt and black pepper

Directions

In a food processor with a metal blade attachment put in the greens, garlic, lemon zest, juice and almonds. Pulse until combined, add in the cheese and while the motors running slowly drizzle in the olive oil. Season with salt and pepper.