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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