I’m always looking for new chicken recipes because we always have chicken breasts on hand. I stumbled upon this quick and easy recipe last week and it was a big hit with me and my cowboys!

Using and adapting this recipe, here’s what you’ll need (my wordy notes and adaptations in italics):

  • Basil pesto (you can make your own, but I used jarred pesto because I’m lazy like that, yo.)
  • 4 ciabatta rolls (I love the ones from Trader Joe’s)
  • Marinated chicken breasts (recipe below)
  • Julienne-cut roasted red peppers from a jar
  • Sliced provolone or mozzarella cheese (this is not in original recipe, but I love cheese and in my mind, a sandwich is not a sandwich sans cheese. Can I get an amen?) 
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For the Marinated Chicken Breasts:
  • 1 to 2 tablespoons vinegar, like cider, balsamic or red wine (I used balsamic)
  • 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf (I used an Italian Seasoning blend)
  • 1 to 2 tablespoons mustard, whole grain or Dijon (I used Dijon)
  • 1 to 2 teaspoon garlic or onion powder, optional (I used garlic powder)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breast, each about 6 ounces (I sliced mine in half lengthwise so they would be juicier and not as tough in the sandwiches)

Directions:

Put the vinegar, herbs, mustard, garlic/onion powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Marinate overnight or freeze for up to two weeks.

To cook the chicken, bake in the oven at 375 degrees for about 15 minutes or until the chicken is cooked through. You can also grill them, but I found the clean-up to be much easier by baking it! I also stuck the bread in, sliced side up, in the oven for the last 5 minutes or so to get them nice and toasty.

To assemble the sandwiches, spread 1 tablespoon basil pesto on 1 side of each slice of bread. Top 4 slices of bread with marinated chicken breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.I served this with a side of sliced cucumbers, tomatoes and avocados and it turned into a lovely summer meal!