Serves: 6
Total Calories: 150
Flatten each chicken breast half to 1/4-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 juice is no longer pink when centers of thickest pieces are cut. Cut focaccia 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.
1 Serving: Calories 530 (Calories from Fat 250) Fat 28g (Saturated 5g) Cholesterol 85mg Sodium 1090mg Carbohydrate 34g (Dietary Fiber 3g) Protein 38g
% Daily Value: Vitamin A 10% Vitamin C 12% Calcium 14% Iron 24%
Diet Exchanges: 2 Starch, 4 Lean Meat, 1 Vegetable, 3 fat
Betty's Tip
To speed up the preparation of this recipe, look for prewashed spinach.
This Chicken-Pesto Sandwiches recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
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