Ingredients:

  • 2 boneless, skinless chicken breasts (approximately 6 oz / 170g each)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups fresh basil leaves, packed (approximately 60g)
  • ¼ cup pine nuts (30g)
  • 2 cloves garlic
  • ½ cup grated Parmesan cheese (50g)
  • ½ cup olive oil (120ml)
  • Salt and pepper to taste
  • 1 ciabatta loaf, halved horizontally (approx. 12 inches/ 30 cm long)
  • 4 slices mozzarella cheese (about 4 oz / 110g)
  • ¼ cup sun-dried tomatoes, oil-packed, drained (40g)
  • 2 tablespoons butter, softened (30g) - for toasting the bread (optional)

Instructions:

  1. In a small bowl, whisk together the marinade ingredients. Place chicken breasts in a ziplock bag or dish and pour the marinade over them. Ensure chicken is well coated. Marinate in the refrigerator for at least 30 minutes.
  2. Combine basil, pine nuts, garlic, and Parmesan cheese in a food processor. Pulse until finely chopped. Slowly drizzle in olive oil while the processor is running until a smooth paste forms. Season with salt and pepper to taste.
  3. Preheat your grill or grill pan to medium-high heat.
  4. Remove the chicken from the marinade and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
  5. If desired, lightly butter the cut sides of the ciabatta loaf.
  6. Grill or toast the bread, cut-side down, until lightly golden brown.
  7. Spread a generous amount of pesto on the bottom half of each ciabatta loaf. Top with grilled chicken slices, mozzarella cheese, and sun-dried tomatoes.
  8. Place the assembled sandwiches under a broiler or in a preheated oven at 350°F (175°C) for a minute or two, until the cheese is melted and bubbly.
  9. Top with the top half of the ciabatta loaf. Slice in half and serve immediately.