Ingredients:

  • 2 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/4 teaspoon garlic powder (optional) (1g)
  • 2 cups fresh basil leaves, packed (about 60g)
  • 1/4 cup pine nuts (35g)
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 cup olive oil (60 ml), plus more as needed
  • Salt and pepper to taste
  • 2 ciabatta rolls, or other sturdy bread (about 5-6 inches / 13-15 cm each)
  • 4 ounces fresh mozzarella cheese, sliced (110g)
  • 2 tablespoons prepared pesto (adjust to taste) (30 ml)
  • Optional: Roasted red peppers, sliced tomatoes, arugula (rocket)

Instructions:

  1. Pound chicken breasts to an even thickness. Season with olive oil, salt, pepper, and garlic powder (if using).
  2. Grill or pan-fry chicken over medium-high heat until cooked through (internal temperature reaches 165°F / 74°C), about 6-8 minutes per side, until golden brown. Let rest for a few minutes before slicing.
  3. Combine basil, pine nuts, garlic, and Parmesan cheese in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until a smooth paste forms. Season with salt and pepper to taste.
  4. Slice the ciabatta rolls in half horizontally. Lightly toast the cut sides if desired.
  5. Spread pesto evenly on the top and bottom halves of each roll. Layer mozzarella cheese slices, cooked chicken, and any desired toppings (roasted red peppers, sliced tomatoes, arugula) on the bottom half of each roll.
  6. Top with the other half of the roll and serve immediately. Cut in half, if desired.