Grilled Chicken With Roasted Red Peppers
  • 2 1/2-pound skinless, boneless chicken breast halves, pounded 1/4-inch thick
  • 1tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2large ciabatta rolls
  • 3tablespoons store-bought basil pesto
  • 4ounces soft, mild goat cheese, sliced into rounds
  • 1small jar roasted red peppers, rinsed, drained, and cut into strips
  • 4thin slices red onionoptional
  1. Light a grill or preheat a grill pan. Brush the chicken breasts lightly with olive oil and sprinkle with salt and pepper. Cook the chicken over a hot fire or medium-high heat until browned and cooked through, about 3-4 minutes per side. Transfer to a plate.
  2. Halve the ciabatta horizontally with a serrated knife and spread pesto on cut sides of the bread. Place one chicken breast on each sandwich and top with thin rounds of goat cheese, sliced red peppers, and, if desired, red onions. Top with other half of bread and slice sandwich in half.
Recipe Notes
Nutrition Facts
Grilled Chicken With Roasted Red Peppers
Amount Per Serving
Calories 429
* Percent Daily Values are based on a 2000 calorie diet.

Calories 429,Fat 18,Perfat 38,Cholesterol 76,Carbo 29,Protein 37,Fiber ,Sodium