Roasted Chicken Breast Sandwich with Fontina Cheese & Bistro Pesto – a delicious recipe with Pesto, fresh basil, Parmesan Cheese, pine nuts, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bistro Pesto: Process basil, cheese, nuts and garlic in food processor until well blended.
2
Gradually add oil, with motor running, until well blended.
3
Add bistro sauce; pulse until blended.
4
For each serving: Spread bottom half of 1 roll with 2 Tbsp.
5
Bistro Pesto; top with 2 oz.
6
chicken, 1 Tbsp.
7
each onions and mushrooms, 2 red pepper strips, 2 cheese pieces and top of roll.
1360
kcal
Calories
108
g
Fat
33
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Bistro Pesto, 1-1/4 qt. fresh basil, 1-1/4 cups KRAFT Grated Parmesan Cheese, 1/3 cup pine nuts, toasted, and more.
Yes, Roasted Chicken Breast Sandwich with Fontina Cheese & Bistro Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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