Rosemary Chicken Sandwich with Basil Pesto

Tender, juicy chicken breasts are cooked and sliced, then slathered with an aromatic basil pesto sauce and zipped up with peppery arugula, sun-dried tomatoes and red onion.

Makes 2 servings


  • 12 oz skinless, boneless chicken breast halves
  • ½ tsp seasoning salt
  • 2 tbsp water
  • 2 sprigs fresh rosemary
  • 1 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 1 tsp unsalted butter
  • 2 French baguettes, split
  • ¼ cup basil pesto
  • 2 tbsp sundried tomatoes in oil, drained
  • ½ cup arugula
  • Red onion slivers, optional


1. Preheat oven to 300°F. Place chicken in a 2-quart square baking dish or casserole. Sprinkle chicken with seasoning salt. Add water and place rosemary sprigs on top of chicken pieces. Cover dish tightly with foil. Bake chicken for 30 minutes.

2. Remove chicken from oven and cool slightly. Pat chicken dry with paper towels. Dust chicken with flour to coat.

3. 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 and internal temperature reaches 165°F. Remove chicken from skillet and let cool.

4. To assemble sandwiches, slice each chicken piece diagonally. Spread 2 tablespoons Basil Pesto on each baguette bottom. Arrange chicken on top. Top with sundried tomatoes, arugula and, if desired, onion slivers.

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