Grilled Chicken and Pesto Clubs
4 skinned boned chicken breast halves
1/2 tsp salt
1/2 tsp freshly-ground black pepper
Homemade Pesto (see below) (or use 3/4 cup prepared pesto)
12 lrg whole wheat bread slices lightly toasted
1 pkt goat cheese – (3 oz) crumbled
1 jar roasted red bell peppers – (5.2 oz) drained, and thinly sliced
4 plum tomatoes sliced
8 bacon slices cooked, cut in half
2 cup mixed salad greens
HOMEMADE PESTO
1 cup fresh basil leaves – (firmly packed)
1 cup shredded Parmesan cheese
1/2 cup pine nuts toasted
1/2 cup olive oil
3 garlic cloves
* Sprinkle chicken evenly with salt and pepper. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes on each side or until chicken is done. Let stand 10 minutes; cut into 1/4-inch-thick slices.
* For Homemade Pesto: Process all ingredients in a blender or food processor until smooth, stopping occasionally to scrape down sides. (Makes 3/4 cup)
* Spread Homemade Pesto evenly on 1 side of each bread slice. Layer 4 bread slices, pesto-side up, with chicken, goat cheese, and roasted bell pepper slices. Top with 4 bread slices, pesto-side up; layer with tomato, bacon, and greens. Top with remaining 4 bread slices, pesto-side down. Cut into quarters, and secure with wooden picks.
* This recipe yields 4 servings.
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