1 boneless skinless chicken breast
4 tbsps pesto sauce (see my kale walnut pesto recipe)
1/4 cup fresh basil
2/3 cups mozzarella
2 slices tomato
a bit of olive oil
pinch italian seasoning
Using a meat mallet, or whatever you like to use to smash down your chicken breast- flatten to about 1/2 inch thick.
Season the boneless skinless chicken breast by rubbing with olive oil, salt, pepper and Italian seasoning.
Heat grill or grill pan to med high, cook chicken 5-6 minutes per side, flipping and adjusting when needed to make those perty little grill lines.
I buy the "take and bake" fresh or frozen ciabatta buns from the grocery store. They are about 4 inches wide and perfect for this recipe. I bake them at 425 for 4/5 minutes, take them out, slice them add a drizzle of olive oil and return to the oven and broil for a minute or two or until golden brown and crispy on top.
Add 1tbs pesto to each side of your warm and toasty freshouttheoven ciabattas
If using shredded mozzarella add it now and let it melt on top of the chicken. If you are feeling fancy and are using fresh mozzarella you can add it later.
When done, cut chicken breast in half. Each piece should be jut big enough to top your ciabatta rolls
Place 1/2 chicken breast on each bottom half of ciabatta
Top with a few big leaves of basil
Now the sliced tomato