This post may contain affiliate links. Please read our disclosure policy.
Oh, I am in love with this hearty sandwich.
Oh, I am in love with the sweet friend who introduced me to it!
A couple of months ago, this sweet friend showed up on my doorstep with a wonderful meal for my family.
This is not a joke.
These kind of lovely people are around us everywhere.
Just take a look.
Not only was it a delicious meal but I was introduced to this
(try and say that one fast three times)
It is really, just down right scrumptious.
I am now going to pass it right along to all of you.
Because you all, are so very lovely yourselves.
Just take a look.
Note: Pesto can be purchased fresh at both Costco and Sam’s Club. It is a large jar, but freezes well. I just pour a bunch of it into an icecube tray, cover with foil and then freeze. I leave it in the freezer in the icecube tray, but you could take the pesto cubes out and store them in a ziploc bag as well.
My mom recently tried this recipe with a powdered pesto mix (found with the other Shilling, and Knorr envelope mixes at any grocery store). She made the Pesto according to the package instructions and said it turned out great! Thanks for the tip Mom.
Chicken Pesto French Bread Sandwich
Yield: 6 servings
Time: 45 minutes
Recipe from Angela Howells (the lovely)
1 loaf french bread
2 T olive oil
2 chicken breasts
freshly cracked salt and pepper
1 1/2 t minced garlic
1 large white onion
1/3-1/2 C pesto
2 C mozzarella cheese
1 C shredded Parmesan cheese
1. Cut your chicken into 1 inch chunks with some kitchen scissors. Heat up a large skillet and add your 1 T of the oil. When it’s nice and hot throw in your garlic, and then your chicken. Season it up with the salt and pepper. Let the chicken and garlic cook until it has a nice golden look to it. Set the beauties aside.
2. In the same hot skillet put the other T of oil in along with your onions. Let them cook until they are nice and golden as well.
3. Cut your loaf of french bread in half, right on through the middle. Don’t just go cutting it in half from top to bottom now. That’s just going to give you two chunks of bread. We want it nice long area to put our toppings on.
4. Spread the pesto over each half.
5. Layer the chicken, onions, and then sprinkle with the cheese.
6. Throw the lovely concoction into a 400 degree oven and let it bake just until the cheese is all bubbly and the bread is heated through. About 10-15 minutes. Enjoy! You deserve it!
That looks amazing!!
YUM!!!! I will be making this for lunch!
OH man! This dish looks fantastic!!
Oh Jamie…you are way to sweet! You deserved that dinner and much, much more!! I just want you to know that I too am in love with you AND all your delicious recipes!!! Keep them coming, I don't know what I ever did without you! One thing though…you forgot the mushrooms in the recipe (unless of course you were leaving them out on purpose! 🙂
Where do you get the pesto from??
I too was wondering about the pesto as I've never used it. What section of the grocery store is it in? Mushrooms—yummy—why not some olives while we're at it?!
This look so yummy! I've made a sort of variation of this but added artichokes and used fresh mozzarella. Someone asked where to find the pesto…I found it in the section where the spaghetti sauce is.
Mushrooms , olives, artichokes, oh my! That sounds like heaven! I don't have a lot of pesto buying experience, however costco and sams club both carry it. The jar is pretty big,but it freezes very well, so its worth buying. I just pour the ammount I want to freeze into an icecube tray and cover it with tin foil, then I can easily scoop out the ammount I need when I need it. Hope this helps!
Have a great day everyone!
Jamie
You mean I don’t have to pay for expert advice like this anmyero?!
Another awesome recipe! I ran out of time to make your french bread recipe so I bought a store loaf. I will definitely try that part next week.
Sorry.. I posted that qucikly from my phone.. Here it is, stolen from a great new cookbook.. I’ll put the link in the post.1 garlic clove, peel1 cup olive oil1 cup grated parmesan1/4 cup pine nuts2 Cups fresh basilground black peppersaltCombine the olive oil and garlic in a food processor or blender until garlic is pureed. Add cheese and nuts and mix till smooth. Add basil and process again. Season to taste with salt and pepper. Serve immediately or refrigerate.Note: If you pick your basil before you use it, store it in the freezer, not the fridge, or it will turn black.
You have such wonderful recipes. I'm so glad I found your blog. I hope you are having a great day. Blessings…Mary