Overstocked Chicken Pesto Sandwich

July 8, 2012

in Headliners, Sound Bites

Once upon a time, not so long ago, our freezer was stocked to the gills with breast milk. Not that it was a very big freezer to begin with, but even if it had been an industrial kitchen-sized walk-in freezer designed to hold whole cows and a serial killer or two, I’m fairly certain I’d have been able to fill that too.

Over-producing is one of my many and considerable talents.

So for 9 entire months, we employed the “duck and cover” method of opening the freezer. And learned that if it wasn’t breast milk, it could probably just survive in the fridge until we needed it.

And then the Little Miss discovered food. Or, more specifically, that she didn’t need to wait for a few measly teeth to come in before she started chowing down on whatever crumbs she found floating around on Mommy’s kitchen floor. Or on Mommy’s plate. Or the Little Man’s. Or anyone other than the Big Man. 

You don’t take food from the Big Man. It’s not a lesson we need to teach, so much as an inherent survival instinct our children seem to have been born with.

So, once I realized I couldn’t actually keep up my eat-everything-and-pump-it-out method of weight-control forever, we stopped stock piling the breast milk.

And started stock piling chicken.

Not intentionally. Or at least not entirely. But the Big Man and I know a deal when we see one. Sure, he thinks $12.99 is a ridiculous amount to pay for a shirt he’ll wear at least once a week for the next 15years, whereas I think it’s a rock-bottom clearance gift from the gods for an ill-advised shirt I’ll wear once and promptly gift to Goodwill, but when it comes to chicken? $1.99/lb is just too good to pass up. Which is why, one fine spring day, we both happened to come home with a 12pack of boneless, skinless chicken breasts.

Which would have been fine. Except we make one meal a week. And use an average of one chicken breast per meal. And were moving in 6 weeks.

Which brings us to today. At which point we are 10 days away from yet another cross-country move, with 2 adults, 2 toddlers, 1 guinea pig, and 20 boneless, skinless, chicken breasts.

Did I mention we’ll be traveling south of the Mason Dixon Line via Vermont, New York, and every other state we can find a family member in to forestall arriving Down South until our air conditioners do too?

Needless to say, the chickens just aren’t invited.

Which means we’re eating a LOT of chicken.

A. LOT.

So, today, I thought I’d share one of the few chicken dishes that has yet to make me want to vomit at the thought of consuming yet another boneless, skinless chicken breast.

Don’t worry. I’ll share the rest of the recipes too. But that may take a few years…

Overstocked Pesto Chicken Sandwich
Author: 
Dish: Entree
Prep time: 
Cook time: 
Total time: 
Feeds: 2
 
Ingredients
  • 1 Boneless, Skinless Chicken Breasts
  • 2 Slices Provolone
  • ½cup Pesto Spread
  • 1 Roma Tomato
  • 2 Leaves Romaine Lettuce
  • 4 Slices Whole Wheat Bread
Instructions
  1. Grill both boneless, skinless chicken breasts 5-7minutes on each side, until cooked through, and allow to cool.
  2. Cut chicken on the diagonal, against the grain, into quarter-inch thick slices.
  3. Toast bread for 3minutes, until medium-golden brown.
  4. Spread ⅛cup of Pesto Spread on each slice of bread.
  5. On 2 of the bread slices, add chicken, then provolone cheese.
  6. Return all slices of bread to the toaster oven, and toast for 2minutes, until cheese is melted.
  7. Slice the roma tomato, and tear lettuce leaves into sandwich-sized pieces, and layer on top of the cheese - tomato first, then lettuce.
  8. Top with remaining slice of pesto-slathered toasted whole wheat bread, cut in half with a sharp knife, and serve immediately.
Notes
If you haven't recently eaten an entire pan of Birthday Baklava on your own one weekend, you can always add ¼ of a red onion, sliced and sauteed in butter underneath the provolone.

 

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