Italian Chicken Pesto Flatbread Sandwich

• Meat

  • 1 1/2 lbs Tyson chicken breasts

• Produce

  • 12 Tomato, slices

• Condiments

  • 6 tbsp Pesto sauce

• Baking & Spices

  • 1 packet Wish-bone italian dressing and seasoning mix

• Oils & Vinegars

  • 1/4 cup Oil

• Bread & Baked Goods

  • 6 Flatbreads

• Dairy

  • 6 slices Mozzarella cheese

• Liquids

  • 1/4 cup Water

• Other

  • ¼ cup white balsamic vingear (can sub other vinegars

Found on homecookingmemories.com

Description

Directions

• In a small bowl, whisk together dressing mix, oil, water, and vinegar. Place chicken strips in a large bowl. Combine 1/3 cup of dressing marinade with chicken strips (reserve remaining marinade for later). Allow to marinate for 30 minutes.
• After marinating, use a slotted spoon to add chicken strips to a skillet on medium-high heat. Discard remaining chicken marinade. Cook chicken until cooked through and beginning to brown. If necessary, pour off and discard any liquid that collects in skillet during cooking.
• Heat panini maker or indoor grill according to manufacturer instructions. Brush one side of a flatbread with previously reserved marinade. Place coated side down on panini maker or indoor grill. Spread 1/2 - 1 tablespoon pesto sauce on 1/2 of the flatbread. Top pesto with a slice of mozzarella cheese, breaking up cheese into pieces, if necessary to ensure covering most of the pesto sauce. Top cheese with about 2 ounces of cooked chicken and then 2 tomato slices. If you like extra cheese, add a bit more cheese on top of the tomatoes.
• Fold flatbread without fillings over onto the side with the fillings and cook until browned and cheese is melted. Cut in half to serve, if desire.