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Pesto Parm Chicken Sandwich Recipe

Ingredients:

  • 1/3 cup slivered almonds
  • 2 cups fresh cilantro, large stems removed
  • 2 garlic cloves minced
  • 1/3 cup olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1lb Chicken Tenderloins
  • Italian Bread Crumbs
  • Flour
  • 2 eggs
  • Ciabatta Bread
  • Shredded Parmesan Cheese
  • Sun-Dried Tomatoes

Instructions:

  • Put flour on a plate and season with salt and pepper. Whisk 2 eggs in a bowl. Place bread crumbs on a separate plate.
  • Dredge chicken in flour, egg, and then bread crumbs.
  • Place chicken in the air fryer and spray the top of the chicken lightly with oil. I use olive oil. Set air fryer on poultry mode. You can also bake the chicken or fry it in a skillet.
  • While the chicken is cooking, place cilantro, olive oil, garlic, red pepper flakes, salt, pepper, lemon juice and sliced almonds in a food processor. I switch between the pulse and chop buttons until the pesto forms into a paste-like consistency. You can make this in your blender as well.
  • Toast slices of ciabatta bread. When the ciabatta is almost finished toasting add parmesan to half of the slices and toast until melted. I use my toaster oven to toast bread and melt the cheese.
  • Take the bread out of the oven. Smear pesto on the other half of the bread. Then add roasted tomatoes and chicken. Slice down the middle and serve!

Tips/Notes:

If you use sun-dried tomatoes, chop them up into smaller pieces as I noticed whole slices were harder to bite into. Use leftover pesto sauce for pasta, pizza or your next sandwich! You can use your blender (like a Vitamix) or a food processor to make the pesto. Below you will find all of the kitchen gadgets I used.
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