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Warm Chicken and Pesto Vegetable Sandwich

Makes: 4  servings Start to Finish 20 mins


  • 1 green onion, chopped
  • 1/4 cup  sour cream
  • 2 tablespoons  prepared pesto
  • 1 fresh lemon juice
  • 1/4 teaspoon  salt
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 yellow bell pepper, cut into thin strips
  • 1/4 cup  thin radish strips
  • 1/4 cup  shredded carrots
  • 1 green onion, cut into thin strips
  • 4 chicken cutlets (1/2 lb.), about 1/2-inch thick
  • 8 slices pumpernickel or black bread


1. In food processor, puree chopped green onion, sour cream, pesto, lemon juice, and salt; transfer to bowl. Stir in peppers, radish strips, carrot, and green onion strips.

2. Lightly coat large skillet with vegetable cooking spray; heat over medium-high heat. Add cutlets and cook, turning once, until cooked through, about 4 to 6 minutes.

3. Place each cutlet on a slice of bread. Spoon vegetable mixture over cutlets and top with remaining bread. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)365,
  • Fat, total(g)10,
  • sat. fat(g)3,
  • carb.(g)34,
  • pro.(g)33,
  • sodium(mg)697,
  • Percent Daily Values are based on a 2,000 calorie diet