Ciabatta Sandwich with Chicken and Pesto

A juicy and super tasty chicken ciabatta sandwich with sun-dried tomatoes, mozzarella and a creamy pesto sauce.

📝 Ingredients

• 2 chicken breasts ((Note 1))
• salt
• 1 tbsp neutral oil ((Note 2))
• 1 cup mozzarella (thinly sliced )
• 4 tbsp basil pesto ((Note 3))
• 2 tbsp Plain/Greek yoghurt ((Note 4))
• 8 sun dried tomatoes ((Note 5))
• 2 ciabatta rolls ((Note 6))

👨‍🍳 Instructions

1. 1In a small bowl, mix the yoghurt and pesto.
2. 2Bash the chicken with a meat tenderiser or rolling pin until 1/4 inch thick and season with salt on both sides.
3. 3In a skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 2-3 minutes per side until they are cooked through and start to brown. Then remove from the pan and set aside. (Note 7)
4. 4Slice the ciabatta rolls in half, place them face-down in the pan and toast until light brown and crispy.
5. 5Spread a generous amount of the pesto sauce on the bottom halves of the toasted ciabatta rolls, then add the sun-dried tomatoes, cooked chicken and mozzarella. (Note 8)