Open Face Basil-Pesto Chicken

Open Face Basil-Pesto Chicken

Photo by sankey007

  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. uncooked ground chicken

  • 4

    T. purchased basil pesto

  • ¼

    cup shredded Parmesan cheese

  • 3

    cloves garlic, minced

  • ¼

    tsp. salt

  • 2

    pieces ciabatta bread

  • olive oil

  • 4

    slices mozzarella cheese

  • Baby Spinach

  • 8

    small tomato slices


1. In bowl combine ground chicken, pesto, parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties. 2. Halve ciabatta horizontally. Brush cut side of ciabatta with olive oil and set aside. 3. Grill on medium heat for about 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 minute more until cheese is melted. Add bread and grill for 1 to 2 minutes until toasted. 4. Arrange spinach toasted ciabatta. Top with chicken patties and tomato slices. Drizzle remaining pesto on top is wanting. Makes 4 servings.


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