Rosemary Chicken and Pesto Sandwiches

Makes 2 sandwiches


  • 2 skinless, boneless chicken breast halves (8 ounces total)
  • ½ teaspoon seasoning salt
  • 2 sprigs fresh rosemary
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 2 6- to 8-inch French baguettes, split
  • ¼ cup Basil Pesto (recipe below)
  • 2 tablespoons sundried tomatoes in oil, drained
  • 4 slices red onion, optional
  • 1 cup arugula


Preheat oven to 300°F. Season chicken with seasoning salt. Cut each chicken breast in half lengthwise. Spread chicken pieces out in a 2-quart square baking dish or casserole. Add water and place rosemary sprigs on top of chicken pieces. Cover dish tightly with aluminum foil. Bake chicken for 30 minutes.

Remove chicken from oven and let cool slightly. Pat chicken dry with paper towels. Dust chicken with flour to coat. Meanwhile, in a medium skillet heat olive oil over medium-high heat. Add butter. As soon as butter melts, add chicken to skillet and cook until golden brown, turning once. Remove chicken from skillet and let cool.

To assemble sandwiches, slice each chicken piece diagonally; place two of the sliced chicken pieces on each baguette. Spread 2 tablespoons Basil Pesto and 1 tablespoon sundried tomatoes on chicken. Top with onion slices, if desired, and arugula.

Basil Pesto

  • 2 cups firmly packed fresh basil leaves
  • 2 cloves garlic, quartered
  • ¼ cup pine nuts or walnuts
  • ½ cup extra-virgin olive oil, divided
  • ½ cup freshly grated Parmesan cheese
  • Sea salt and freshly ground black pepper

In a food processor combine basil leaves, garlic, nuts and ¼ cup olive oil. Cover and process with several on-off turns until coarsely chopped, stopping and scraping sides as necessary. Add remaining olive oil and the cheese; process until nearly smooth. Season to taste with sea salt and ground black pepper.