Ingredients
6 chicken breast halves, boneless skinless or 1 3/4 lb.
7 oz basil pesto, refrigerated
1 round focaccia bread, 10-12 inches in diameter
1 ½ cups spinach, shredded
6 slices tomato
2 tbsp fresh oregano leaves , chopped or 2 tsp dried oregano leaves
½ tsp salt
Preparation
Flatten each chicken breast half to ¼-inch thickness between sheets of plastic wrap or waxed paper.
Sprinkle with salt and oregano.
Set oven control to broil.
Place chicken on rack in broiler pan.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
Cut bread horizontally in half; cut into 6 wedges.
Spread pesto on cut sides of bread.
Layer chicken, tomato and spinach on bottom wedges.
Top with top wedges.
