Sándwiches de pollo al pesto y aguacate

Ingredientes

• 1/2 pound chicken breasts (1 large or 2 small) (boneless skinless )
• 1/2 cup pesto (store-bought or homemade )
• 1 tablespoon oil of choice
• 1/4 cup mayo (or sour-cream )
• 1/4 cup pesto
• 4 slices Sara Lee Artesano Bread
• 2 slices fresh mozzarella
• 1 avocado (pitted and sliced)
• 1 tomato (sliced )

Preparación

1. 1

   Slice chicken breasts in half horizontally. Place the chicken in a Ziploc bag. Pour in the pesto and oil. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.Preheat an outdoor grill or a skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side until cooked through.

2. 2

   In a small bowl, whisk the mayo and pesto to form a creamy sauce.

3. 3

   To assemble: Spread 1-2 tablespoons of the pesto mayo on two slices of bread. Top with the sliced avocado, grilled chicken, a slice of tomato, and a slice of mozzarella.

4. 4

   optional: To toast, Heat 1 tablespoon butter in a pan or skillet over medium heat. Place sandwich on melted butter and heat until toasted golden and cheese is melted.