Rosemary Chicken Sandwiches with Basil Pesto

Tender, juicy chicken breasts are cooked and sliced for sandwiches, then slathered with an aromatic basil pesto sauce, zipped up with peppery arugula and studded with sundried tomatoes.

Makes 2 servings


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


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 (see below) and 1 tablespoon sundried tomatoes on chicken. Top with arugula and, if desired, onion slices.

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