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Tuesday, September 25, 2012

Chicken, Apple, and Sage Pesto Sandwiches

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Five days a week Ryan and I head into work, in the same car, and pass through a security checkpoint where we have to show our badges to be admitted. Most days, there is an older gentleman working at the checkpoint who checks our badges and lets us through. Most days, this older gentleman sees me briefly glance up from whatever magazine or book I'm reading to grab my badge and show him. The days I'm not reading he never fails to mention "hey, no reading today, huh?".

Little does he know, I'm usually still reading, but on my iphone vs. a book or magazine! I'm catching up on blogs, stalking people on instagram, or scrolling through recipes on my Epicurious App. Sometimes I'm actually meal planning and looking for a specific recipe...other times I'm just browsing and saving recipes that catch my eye. I stumbled upon these sandwiches several months ago and 'favorited' them within the app, only to forget about them until recently. I was scrolling through my 'favorited' recipes, saw the words "sage pesto", and remembered that giant sage plant that is still thriving in my backyard. These were immediately added to the weekly menu!
We deemed these a fantastic Fall meal. The earthy sage pesto is nicely matched with the tart apples. Next time I'd pound the chicken even thinner (or even use shredded chicken!) so that the sandwiches didn't tower quite so much. You could swap out a different kind of bun or bread, but I liked how the lightly toasted bread paired with the crunch of the apples. The bread you see above is actually everything bread (like an everything bagel!) which added an extra flavor element. Paired with our beloved kale chips, this made for a much healthier dinner than we'd get from any of the sandwich shops around us.

One Year Ago: No Bake Snack Bars (I love love LOVE these!)
Two Years Ago: Cinnamon Raisin French Toast with POM Syrup
Three Years Ago: Cinnamon Cranberry Almond Oat Scones

Chicken, Apple, and Sage Pesto Sandwiches
slightly adapted from Bon Appetit July 2003
*makes 6 sandwiches
-3/4 cup lightly packed fresh sage leaves
-3/4 cup (4 oz) pine nuts
-1/4 cup packed fresh Italian parsley leaves
-1 garlic clove
-3/4 cup olive oil plus additional for rubbing on chicken
-6 tbsp freshly grated Parmesan cheese
-6 boneless, skinless chicken breasts
-French bread, cut into 12 slices
-2 Granny Smith apples, thinly sliced

1. In a food processor, add sage leaves, pine nuts, parsley, garlic, parmesan cheese, and olive oil. Pulse until a thick paste forms. Season with salt and pepper.
2. Pound chicken breasts (between sheets of waxed paper) until they are a half inch thick. Brust chicken with olive oil and sprinkle with salt and pepper.
3. Grill chicken on an outdoor grill or in a grill pan until firm to touch and cooked through (about 5 minutes a side).
4. Broil or grill bread until lightly toasted. Top 6 pieces of bread with sage pesto and sliced apples. Add chicken and another bread slice. Serve sandwiches.