Dine out at home with chicken sandwiches just like those served in fancy bistros. Ciabatta bread is available at most bakeries and supermarkets.
1 - teaspoon dried Italian seasoning, crushed
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - pound skinless, boneless chicken breast halves
1 - large onion, thinly sliced
8 - ounces mushrooms, sliced
2 - cloves garlic, minced
1 - 14 1/2 ounce can diced tomatoes, undrained
2 - tablespoons red wine vinegar
1 - medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 - large red, yellow, and/or green sweet pepper, cut into strips
1/3 - cup mayonnaise or salad dressing
2 - tablespoons pesto
1 - 12 inch loaf ciabatta bread, cut in half 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.
NUTRITION FACTS (Pesto Chicken Sandwiches)
Per serving: 447 kcal , 16 g fat (3 g sat. fat , 7 g polyunsaturated fat , 1 g monounsaturated fat ), 50 mg chol. , 830 mg sodium , 48 g carb. , 5 g fiber , 6 g sugar , 27 g pro.