Ingredients
- 10 ounces boneless, skinless chicken breasts (two 5 ounce breasts)
- 4 ounces pumpernickel bread (4 slices, or rye bread)
- 2 ounces pancetta ham (optional, 2 thin slices)
- 1 whole roasted red pepper, halved (optional)
- 2 lettuce leaves (of choice, I use Boston Lettuce)
- 2 slices tomato
- 1 tablespoon plain yogurt
- 1/2 tablespoon prepared basil pesto
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Mix the yogurt and pesto together in a small bowl; set aside.
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Step 2: Sprinkle chicken breast with salt, pepper and garlic powder to taste.
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Step 3: Oil the BBQ grill so breasts will not stick.
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Step 4: Place breasts on preheated grill and cook until cooked through; this depends on thickness of chicken breasts.
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Step 5: Place chicken breasts on a plate and cover with foil to keep warm.
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Step 6: Slightly toast the bread slices.
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Step 7: Place the lettuce and tomato on top of bottom slices of bread and top with grilled chicken pieces.
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Step 8: Add the slices of pancetta, roasted red pepper and yogurt/pesto sauce.
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Step 9: Top with bread slices and enjoy.
We hope you enjoy this recipe!
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