~Grilled Chicken Pesto Sandwiches~

Grilled Chicken Pesto Sandwiches

I got this recipe from a You-Tuber I occasionally watch. Her name is Jen and this is her channel: How Jen Does It She did a video on how she cooks it and everything, you should check her out if you have time.

Marinade: 4 boneless, skinless chicken breasts

2-1/2 TB olive oil

2 tsp. balsamic vinegar

1-1/2 tsp. each of oregano, basil, garlic powder

1 tsp. dried parsley

fresh ground pepper

salt

Mix all together. Poke holes in chicken with a fork, pour marinade over chicken. Refrigerate at least one hour. I let mine "chill out" for about 3 hours.

  

Pesto:

2 cloves garlic

2 handfuls fresh parsley

1 handful fresh basil

1/3 cup Parmesan cheese (I used freshly grated)

1/2 tsp salt, 4 TB olive oil

Throw everything in your food processor until blended smooth. Add more oil if needed. Test taste for garlic, add more if needed.

Grill chicken*. After turning, when chicken is just about done, place provolone on top to melt.

Toast rolls and brush with butter, sprinkle lightly with garlic salt.

Slather your pesto on there, throw on some thinly sliced red onion, tomato and some crispy Romaine lettuce.

Pour yourself a glass of sweet tea and enjoy this flavorful, colorful goodness!

*Let your chicken sit out a few minutes before grilling. Throwing fridge-cold meat into a hot skillet could make your meat tough.

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Grilled Chicken Pesto Sandwiches

Marinade: 4 boneless, skinless chicken breasts

2-1/2 TB olive oil

2 tsp. balsamic vinegar

1-1/2 tsp. each of oregano, basil, garlic powder

1 tsp. dried parsley

fresh ground pepper

salt

Mix all together. Poke holes in chicken with a fork, pour marinade over chicken. Refrigerate at least one hour. I let mine "chill out" for about 3 hours.

Pesto:

2 cloves garlic

2 handfuls fresh parsley

1 handful fresh basil

1/3 cup Parmesan cheese (I used freshly grated)

1/2 tsp salt, 4 TB olive oil

Throw everything in your food processor until blended smooth. Add more oil if needed. Test taste for garlic, add more if needed.

Grill chicken*. After turning, when chicken is just about done, place provolone on top to melt.

Toast rolls and brush with butter, sprinkle lightly with garlic salt.

Slather your pesto on there, throw on some thinly sliced red onion, tomato and some crispy Romaine lettuce.

*Let your chicken sit out a few minutes before grilling. Throwing fridge-cold meat into a hot skillet could make your meat tough.