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Crispy Pesto Chicken Sandwich

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A quick and easy sandwich featuring crispy pan-fried chicken, homemade basil pesto, fresh mozzarella, and ripe tomato on toasted rustic bread. Perfect for lunch or a light dinner with a satisfying crunch and creamy texture.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound/450g), pounded to even thickness
  • 1 cup (120g) all-purpose flour (substitute almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups (150g) panko breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • 2 cups (packed) fresh basil leaves, washed and dried
  • ¼ cup (30g) pine nuts, lightly toasted
  • 2 cloves garlic, peeled
  • ½ cup (60g) freshly grated Parmesan cheese
  • ⅓ cup (80ml) extra virgin olive oil
  • Salt and pepper, to taste
  • 4 slices rustic sandwich bread or ciabatta (toasted)
  • 8 oz (225g) fresh mozzarella, sliced
  • 1 large ripe tomato, sliced
  • A handful of fresh arugula or baby spinach (optional)

Instructions

  1. Prepare the pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. Pulse until coarsely chopped. With the machine running, slowly drizzle in olive oil until smooth but textured. Season with salt and pepper. Set aside.
  2. Pound the chicken breasts between two sheets of plastic wrap or parchment paper to about ½ inch thickness. Season both sides with salt and pepper.
  3. Set up breading station with three shallow bowls: flour (seasoned with salt and pepper), beaten eggs, and panko breadcrumbs (seasoned with salt and pepper).
  4. Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere. Set aside.
  5. Heat ¼ inch of oil in a large skillet over medium heat until shimmering. Fry breaded chicken breasts for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
  6. Toast bread slices until golden and crisp. Spread a generous layer of pesto on each slice. Layer crispy chicken, fresh mozzarella slices, tomato, and arugula if using. Close sandwich and press lightly.
  7. Cut sandwich in half and serve immediately while mozzarella is warm and melty.

Notes

Maintain medium heat when frying to avoid burning the crust or soggy breading. Press breadcrumbs gently onto chicken for even crust. Fresh pesto is preferred but good quality jarred pesto can be used. Toast bread and let cool slightly before assembling to prevent sogginess. For dairy-free, substitute mozzarella with avocado or vegan cheese. For gluten-free, use almond flour and gluten-free panko and bread.

Nutrition

Keywords: crispy chicken sandwich, pesto chicken sandwich, homemade pesto, mozzarella sandwich, easy lunch recipe, quick dinner, pan-fried chicken, basil pesto

Find it online: https://shimmersnack.com/crispy-pesto-chicken-sandwich-recipe-easy-homemade-mozzarella-tomato-delight/