Chicken Pesto Hoagie
Ingredients (8 servings)
| Amount | Measure | Name |
|---|---|---|
| 8.00 | pc | chicken breast halves, boneless, skinless |
| 2.00 | floz | Olive oil |
| Kosher salt and cracked pepper to season | ||
| 8.00 | slices | Provolone Cheese |
| 8.00 | rolls | submarine roll , or hoagie rolls |
| 16.00 | floz | Pesto Sandwich Sauce (floz) |
| 8.00 | pc | green leaf lettuce |
| 16.00 | slices | Tomatoes, red vine |
| 4.00 | oz | Onions, red , sliced into slivers |
Preparation
1. Marinate chicken breasts in olive oil, salt and pepper for 3 hours in refrigerator. Grill or pan-sear chicken breast until fully cooked or internal temperature reaches 165 degrees F.
2. Top chicken with provolone cheese and broil until cheese melts.
3. Spread bottoms of hoagie rolls evenly with 2 oz Pesto Sandwich Sauce; top with 1 piece chicken, 1 pic lettuce, 2 slices tomato and 1/4 oz onion. Replace tops of rolls; serve immediately.
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