Pesto Chicken Sandwiches

By Cheryl-4

Ingredients

• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1 pound boneless, skinless chicken breast, halved
• 1/2 large onion, thinly sliced
• 4 ounces mushrooms sliced
• 2 Cloves garlic, minced
• 1/2 can diced tomatoes, undrained
• 2 tablespoons red wine vinegar
• 1/2 medium zucchini, halved lengthwise, and sliced 1/4 inch thick
• 1/2 large red pepper, cut into strips
• 2/3 cups mayonnaise
• 4 tablespoons pesto
• 1 12 inch loaf garlic ciabatta bread , it in half horizontally
• Fresh Basil Leaves

Details

Servings 6
Preparation time 30mins
Cooking time 240mins

Preparation

Step 1

1. In a small bowl combine Italian seasoning, salt and black pepper. Evenly sprinkle mixture over all sides of chicken; rub into chicken with your fingers. Place chicken in a slow cooker. Add onion, mushrooms, and garlic.

2. In a bowl combine tomatoes and vinegar; pour over chicken mixture in cooker. Cover and cook on low heat setting for 2 hours

3. Turn cooker to high setting. Stir in zucchini and red pepper. Cover and cook on high heat for 30 minutes more.

4. Meanwhile, in a small bowl combine mayonnaise and pesto. Evenly spread pesto mixture on cut sides of bread.

5 Transfer chicken to a cutting board. Using a slotted spoon, spoon vegetable mixture onto bread bottom.. Discard cooking juices. Thinly slice chicken. Arrange chicken slices over vegetables. add basil and bread top. Cut loaf into 6 to 8 servings size portions.