Another use for Classic Basil Pesto, try Pesto Chicken Croissants. Mix basil pesto with mayonnaise for a creamy condiment for sandwiches like my Pesto Chicken Croissants. I had taken chicken tenders from the freezer and changed my mind about what to make for dinner. I had leftover croissants bought from local bakery. Voi-la!, this sandwich was born. Saute chicken, toast or warm your croissants, add pesto mayo, cheese, roasted red pepper, spinach or lettuce if you like. Pesto Chicken Croissants make a great sandwich for lunch or dinner with a cup of soup. My husband can eat a sandwich any time. As my sister would say, “Nothing like a good sammich!” Try this quick and simple sandwich and let me know what you think.
Pesto Chicken Croissants
1 pound chicken breast tenders
1 T. Olive oil
Salt and pepper to taste
Swiss cheese slices
Roasted red pepper
Lettuce (optional)
Pesto Mayo (recipe follows)
Croissants
Heat olive oil in large skillet over medium-high heat. Salt and pepper chicken, add to skillet and sear until golden brown, about 4 minutes. Turn chicken over and sear until golden brown, about 4 minutes. Juices run clear, no pink remains and instant read thermometer inserted reads 165 degrees. Remove to plate.
When chicken is cool enough to touch, slice tenders in half lengthwise. Slice croissants in half. Spread croissant halves with pesto mayo. Layer on Swiss cheese, chicken, roasted red pepper, lettuce.
Note: Croissants may be warmed or toasted if you prefer, using a Panini press or grill pan. Baby spinach can be substituted for lettuce.
Pesto Mayo
2 T. homemade or store-bought basil pesto
4 T. mayonnaise
Mix ingredients until well combined.
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