Grilled Chicken Sandwich

Good Morning all!  Happy Fat Tuesday!  How many of you are giving something up for Lent? I know I am, I'm just not sure what quite yet.

Being that Lent does begin tomorrow, I thought I would share a delicious recipe that is light and yummy!
It is similar to Panera's Pesto Chicken Sandwich, but a little different, found in Whole Living Magazine.  So, here it goes.
Smoky Bell Pepper Pesto on Grilled Chicken

1 lb boneless, skinless chicken breast
coarse salt and freshly ground pepper
2 Tbsp extra-virgin olive oil, plus more for drizzling
2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo, chopped
1/2 tsp chopped garlic
2 Tbsp raw almonds, toasted
1 tsp fresh oregano
8 slices whole-grain bread, toasted
4 leaves escarole
4 slices sharp cheddar

1. Preheat grill to medium-high.  Season Chicken with salt and pepper and drizzle with oil.  Grill chicken until cooked through, 5 to6 minutes per side.  Let stand 5 minutes, then slice.
2.  Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped.  Drizzle remaining 2 Tbsp oil and process until combined.  Season with salt and pepper.
3.  Spread each slice of bread with pesto.  Layer with sliced chicken, escarole, and cheddar.

If you like this recipe, head over to wholeliving.com and check out more delicious, light recipes.

Hope you have a fabulous day!

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