Grilled Chicken Pesto Melts

By ccavaletti

Ingredients

• 4 Tbsp unsalted butter, divided
• 2 small bell peppers, thinly sliced
• 1 small yellow onion, thinly sliced
• 1-1/2 tsp kosher salt, divided
• 1/4 tsp ground black pepper, divided
• 1/8 tsp crushed red pepper
• 1/4 c all-purpose flour
• 4 chicken cutlets, pounded to 1/4-inch thickness
• 4 ciabatta rolls, halved horizontally
• 1 Tbsp olive oil
• 2 c sliced fresh mozzarella cheese
• 2 c fresh baby arugula
• 1 (3.5 oz) jar prepared pesto

Details

Servings 4

Preparation

Step 1

Preheat oven to 450º. Line a large rimmed baking sheet with foil.

In a large skillet, melt 2 Tbsp butter over medium-high heat. Add bell peppers, onion, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper; cook, stirring occasionally, until tender, about 8 minutes. Remove from skillet.

In a shallow dish, whisk together flour, remaining 1 tsp salt, and remaining 1/2 tsp pepper. Dredge chicken in flour mixture, shaking off excess.

Melt remaining 2 Tbsp butter in skillet. Add chicken; cook, turning once, until golden brown and a meat thermometer inserted in the thickest portion registers 165º, about 5 minutes per side.

Place rolls, cut side up, on prepared pan. Drizzle with oil. Bake until golden brown, about 5 minutes.

Layer vegetables, chicken, and mozzarella on bottom half of rolls.

Bake until cheese is melted, about 5 minutes more. Top with arugula. Spread pesto on top half of rolls, and place on top of arugula.

The recipe was also for Sour Cream Roasted Potato Salad - which was delicious together. Double the potato recipe, though!

From Cooking with Paula Dean, May/June, 2018.