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Post by ellise on Jul 22, 2005 19:41:28 GMT 10
6 boneless skinless chicken breast halves 1/2 teaspoon salt 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves 1 round focaccia bread (10 to 12" in diameter) 1 container (7oz) refrigerated basil pesto 6 slices tomato 1 1/2 cups shredded spinach
Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano. Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center. Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.
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