Grilled Pesto Chicken Sandwiches

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

2 large boneless skinless chicken breasts (about 12 ounces each)

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon fennel seed, lightly crushed with a knife

2 tablespoons olive oil

Kosher salt

4 soft hoagie rolls, split

Four 1/4-inch-thick slices mozzarella

1 large tomato, sliced

1/2 cup prepared pesto

Instructions

Prepare a grill for medium-high heat.

Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.

Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.

Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.

Copyright 2016 Television Food Network, G.P. All rights reserved

Nutrition

• Calories: 575
• Lipides Totaux: 30g
• Lipides Saturés: 7g
• Cholestérol: 149mg
• Sodium: 815mg
• Glucides Totaux: 24g
• Fibres Diététiques: 2g
• Sucres Totaux: 1g
• Protéines: 50g