1/4 cup sun-dried tomato pesto , e.g. Classico
2 tbsp fat-free mayonnaise
3/4 lb skinless and boneless chicken breasts
1/4 tsp pepper
1/8 tsp salt
1 tsp olive oil
8 oz ciabatta bread
12 large basil leaves
3/4 cup mozzarella cheese, shredded and partly skimmed
1/2 cup red bell peppers, sliced, bottled, and roasted
1 large tomato, thinly sliced
Combine the pesto and mayonnaise in a small bowl. Make sure to stir in order to blend the ingredients. Afterward, sprinkle the chicken with pepper and salt.
Heat the oil in a large nonstick skillet over medium-high heat, then add the chicken and cook it for 3 minutes on each side until it is done.
Remove the chicken from heat and let it cool slightly. Next, place it on a cutting board and cut it lengthwise into thin slices.
Start preparing your broiler. While it heats up, cut the ciabatta in half horizontally.
Place the bread on a baking sheet and broil it for 3 minutes or until it browns slightly. Afterward, remove it from the pan.
Garnish the chicken with basil leaves and top it with cheese. After that, place it on a baking sheet and broil it for 2 minutes or until the cheese melts.
Once the chicken is done cooking, top it with bell peppers and tomatoes, then place half of the bread on top. Cut into 4 equal pieces and serve. Bon apetit!
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