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For the pesto: In a food processor, add basil, olive oil, Parmesan cheese and garlic.
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Process until combined, about 30 seconds.
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Set aside.
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For the pesto sauce: In a medium sauce pan, add butter.
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Once butter is melted, add cream cheese and stir until partially melted.
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Add 1/2 cup of milk and stir until cheese is just about melted.
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Add mozzarella cheese and remaining milk.
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Stir until cheese is melted, and then add pesto, salt and pepper.
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Cook on low, until pesto is warmed.
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Set aside.
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For the pepper and onion topping: Meanwhile, in a skillet set on medium heat, add butter, peppers and onions.
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Stir and cook until tender, about 710 minutes.
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For the chicken and bread: Salt and pepper chicken, place on the grill and cook for 5 minutes per side or until chicken is no longer pink.
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Slice into bite size pieces.
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Spray about 5 squirts of butter per slice of bread and add garlic powder.
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Place on the grill or in the oven and cook until bread is toasted, about 2 minutes.
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To assemble the sandwich, place bread on a plate, add chicken, then pesto and top with peppers and onions.
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Serve and enjoy!
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Leftovers are great the next day.
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Note: Due to the fat content of cream cheese, it may not melt completely.
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Just keep stirring it.
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It will eventually break down.
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Calorie per serving including 100-calorie slice of bread: 311, Fat: 7.5, Cholesterol: 71, Sodium: 449, Potassium: 136, Carbs: 26, Fiber: 3, Sugar: 4, Protein: 35
