A FEW TIPS
You’ll know the chicken breasts are done once they reach an internal temp of 165F. Grilling the chicken will add even more flavor, just don’t let it dry out! Add some jalapeños to the onions before pickling them for an extra kick. I love the creaminess of fresh mozzarella but feel free to use your favorite cheese, I’m trying an aged gouda next time! For more a peppery kick try mixing in some arugula with the basil.
Let’s Talk About Pesto!
If you have a blends then I really hope you try whipping up batches of pesto. It’s SO EASY and there’s just no way for store-bought varieties to compete with anything you make. I always recommend toasting your pine nuts first to maximize flavor. If you can’t find them at the market or they’re super-expensive you can sub in toasted walnuts, which are also very delicious in a pesto. Lil Tip on Toasting Nuts Spread your nuts on a baking sheet and toss into the oven, which you preheated to 350F and bake for 5-10 minutes or until golden brown. The main thing to remember when you toast nuts is that the edges will brown and burn first so take the baking sheet out of the oven after a few minutes and mix them up!
How to Make a Chicken Sandwich
If you’ve tried these sandwiches then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! IF YOU LOVE THIS RECIPE TRY THESE OUT! SPICY Fried Chicken Sandwich Sole With a Cheesy Spinach Filling Stuffed Chicken Breast
