• 4 skinned boned chicken breast halves
• ½ tsp salt
• ½ tsp freshly-ground black pepper
• Homemade Pesto (see below) (or use ¾ cup prepared pesto)
• 12 lrg whole wheat bread slices lightly toasted
• 1 pkt goat cheese - (3 oz) crumbled
• 1 jar roasted red bell peppers - (5.2 oz) drained, and thinly sliced
• 4 plum tomatoes sliced
• 8 bacon slices cooked, cut in half
• 2 cup mixed salad greens

• Pesto Ingredients
• 1 cup fresh basil leaves - (firmly packed)
• 1 cup shredded Parmesan cheese
• ½ cup pine nuts toasted
• ½ cup olive oil
• 3 garlic cloves

Sprinkle chicken evenly with salt and pepper. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes on each side or until chicken is done. Let stand 10 minutes; cut into ¼-inch-thick slices.

For Homemade Pesto: Process all ingredients in a blender or food processor until smooth, stopping occasionally to scrape down sides. (Makes ¾ cup)

Spread Homemade Pesto evenly on 1 side of each bread slice. Layer 4 bread slices, pesto-side up, with chicken, goat cheese, and roasted bell pepper slices. Top with 4 bread slices, pesto-side up; layer with tomato, bacon, and greens. Top with remaining 4 bread slices, pesto-side down. Cut into quarters, and secure with wooden picks.

Preparation time: 15 minutes
Cooking time 20 minutes

That's My Home, page not found