Soy-Free Pesto Chicken Melt
Discover comfort food reimagined with this Soy-Free Pesto Chicken Melt, a mouthwatering twist on a classic chicken sandwich that’s perfect for any occasion. Tender, protein-rich boneless chicken breasts are seasoned to perfection and pan-seared before being layered onto toasted ciabatta rolls. A homemade soy-free pesto steals the show by combining fresh basil, pine nuts, garlic, Parmesan cheese, and a touch of lemon for a vibrant, nutty flavor that’s free of hidden soy ingredients. Finished with melty mozzarella cheese and baked until golden, this sandwich offers a gourmet fusion of textures and flavors. Whether served as a hearty lunch or quick dinner, this recipe is easy to follow, customizable, and ready in just 40 minutes. Pair with a side salad or sweet potato fries for a truly satisfying meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 2 cloves Garlic cloves
- 1 tablespoon Lemon juice
- 0.5 cup Parmesan cheese, grated
- 4 slices Mozzarella cheese, sliced
- 2 pieces Ciabatta rolls
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chicken breasts and cook for about 6 minutes on each side or until they are golden brown and cooked through. Remove from heat and let rest.
While the chicken is cooking, prepare the soy-free pesto. In a food processor, combine the basil leaves, pine nuts, garlic cloves, lemon juice, 1 tablespoon of olive oil, and grated Parmesan cheese.
Pulse until the mixture becomes a smooth paste, adjusting with more olive oil if necessary.
Slice the ciabatta rolls in half and place them cut side up on a baking sheet.
Spread a generous amount of pesto on the bottom half of each roll.
Slice the cooked chicken breasts and place equal portions on top of the pesto-covered rolls.
Top the chicken slices with mozzarella cheese.
Place the top halves of the ciabatta rolls back on top of the assembled chicken and cheese.
Bake in the preheated oven for about 8-10 minutes, or until the cheese is melted and the bread is slightly toasted.
Remove from the oven, slice each sandwich in half if desired, and serve warm.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1163 mg | 89% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
