A delicious Pesto Chicken Sandwich that can be made gluten-free by using a gluten-free roll or bread. Features seared and oven-baked chicken, a pesto-mayo spread, melted mozzarella, and fresh tomato.
Preheat oven to 400°F (200°C).
In a small bowl, mix mayo and pesto to combine.
Season your chicken breasts with salt and pepper. In a frying pan over medium-high heat with a little oil, add your chicken breasts. Sear for 4 minutes per side.
Transfer chicken to a baking pan lined with a rack. Cook in the oven until the internal temperature reaches 165°F (74°C), about 30-35 minutes depending on thickness.
Remove from oven and let rest.
Slice rolls and spread the pesto-mayo sauce on each half. On the bottom roll, add pesto sauce (if desired, not explicitly stated to add more pesto, but implied from the original text 'add pesto sauce, sliced chicken'), sliced chicken, and mozzarella cheese. Broil in the oven until the cheese is melted.
Then add sliced tomato and the top roll. Enjoy!
