Subj : BH&G 3197
To   : All
From : Dave Drum
Date : Fri Jul 02 2021 10:58:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pesto Chicken Sandwiches
 Categories: Poultry, Bread, Mushrooms, Vegetables, Sauces
      Yield: 7 Servings
 
      1 ts Dried Italian seasoning;
           - crushed
    1/4 ts Salt
    1/4 ts Ground black pepper
      1 lb Skinned, boned chicken
      1 lg Onion; thin sliced
      8 oz Mushrooms; sliced
      2 cl Garlic; minced
 14 1/2 oz Can diced tomatoes;
           - undrained
      2 tb Red wine vinegar
      1 md Zucchini or yellow summer
           - squash; halved lengthwise,
           - sliced 1/4"
      1 lg Red, yellow, and/or green
           - bell pepper; in strips
    1/3 c  Mayonnaise
      2 tb Pesto
      1    12 inch loaf ciabatta bread;
           - halved horizontally
           Fresh basil leaves
 
  In a small bowl combine Italian seasoning, salt, and
  black pepper. Sprinkle mixture evenly over all sides of
  chicken; rub into chicken with your fingers. Place
  chicken in a 3 1/2 or 4 quart slow cooker.
  
  Add onion, mushrooms, and garlic. In a bowl combine
  tomatoes and vinegar; pour over chicken mixture in
  cooker.
  
  Cover and cook on low-heat setting for 4 to 5 hours or on
  high-heat setting for 2 to 2 1/2 hours. If using low-heat
  setting, turn to high-heat setting. Stir in zucchini and
  sweet pepper. Cover and cook on high-heat setting for 30
  minutes more.
  
  Meanwhile, in a small bowl combine mayonnaise and pesto.
  Spread pesto mixture evenly over cut sides of bread.
  
  Transfer chicken to a cutting board. Using a slotted
  spoon, spoon vegetable mixture onto bread bottom. Discard
  cooking juices. Thinly slice chicken. Arrange chicken
  slices over vegetables. Add basil and bread top.
  
  Cut loaf into 6 or 8 serving-size portions.
  
  Better Homes & Gardens | May 2015
  
  MM Format by Dave Drum - 25 May 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A dependable accountant eats bran for breakfast.

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