Pesto-Chicken Sandwich

 

4

boneless skinless chicken breast halves (about 1 lb)

1/3

to 1/2 cup basil pesto

1

bell pepper (any color), cut into fourths

8

slices French bread, 3/4 inch thick

8

to 12 large fresh basil leaves

• 1 In shallow glass or plastic dish, place chicken. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• 2 Heat coals or gas grill for direct heat.
• 3 Cover and grill chicken over MEDIUM heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once, until toasted.
• 4 Cut bell pepper into strips. Spread remaining 1/4 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.