Recipe courtesy of the National Chicken Council
Servings: 4
1/2 cup olive oil, divided
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound thin-cut chicken cutlets
1/4 cup basil pesto, divided
1 large tomato
8 slices crusty sourdough bread
4 ounces Brie, thinly sliced
1 cup packed baby arugula
Heat grill to high.
Combine 1/4 cup olive oil, lemon juice,
garlic, salt and pepper; pour into plastic
zipper bag. Add chicken, seal and marinate
at least 30 minutes.
Grill chicken 2-3 minutes, turn and
grill another 2-3 minutes, or until chicken
registers internal temperature of 160 F.
Remove and reserve.
Spread each piece of bread with
1/2 tablespoon pesto. Slice tomato into
eight slices.
Place chicken on four bread slices. Top
with Brie slices, arugula and two tomato
slices. Top with remaining bread slices,
pesto side toward tomato.
Brush outside of each sandwich with about
1/2 tablespoon of remaining olive oil. Place
on grill, reduce heat to medium and grill 2-3
minutes per side, or until bread is nicely
toasted and cheese is melted.
Remove from heat, cut each sandwich in
half and serve.
