Chicken Pesto Sandwich with Sweet Potato Fries

IMG_0972I recently learned that an old friend from college is living in the DFW area. Amanda and I go way back. I was her RA (Resident Advisor) her freshman year and then she became a RA her junior year and I had the privilege of being her Head RA (Insert 80’s party picture). IMG_5837Who would have known 5 years later our paths would cross again! Definitely a God thing. So… me and and Jared had Amanda over Sunday night to reminisce… and a watch a strange sic-fi movie (but thats beside the point). So, OF COURSE this means I have to try a new recipe for dinner! I snatched this recipe via pinterest. It was super easy and got the approval of both Amanda and Jared (who is a sandwich connoisseur). I now present to you… our Sunday night dinner 🙂

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Goat Cheese Chicken Pesto Sandwich

(adapted from Table for Two)

Ingredients:

  • 4-6 chicken tenderloins (pounded out to thin flat pieces)
  • 1 1/2 cup italian seasoned bread crumbs (I make my own- see below for instructions/ or you can buy from the store)
  • 2 eggs
  • 1/4 cup buttermilk
  • 4-6 ounces gouda goat cheese softened (or cheese of your choice)
  • 4 tbls. basil pesto
  • large loaf of bread
  • 2 tbsp. olive oil
  • salt and pepper to taste

Instructions:

1. Skip this step if you have store bought bread crumbs.  Use 3 pieces of any kind of bread. I used wheat bread. Place in blender with italian seasoning and salt and pepper to taste. Blend until well crumbled.

2. Place the bread crumbs in a shallow bowl. In a separate shallow bowl whisk the eggs and buttermilk.

3. Dip each of the  flattened chicken tenderloins in the egg/ buttermilk mixture and then in the breadcrumbs. Coat each piece completely.

4. Heat a tablespoon of olive oil in a medium skillet over medium high heat. Place the chicken in the skillet and allow each side to cook 1-2 minutes or until cooked through. Add salt and pepper to taste.

5. In a small bowl mix the basil pesto with the softened gouda goat cheese or cheese of your choice.

6. Spread the pesto and cheese mixture onto a warmed (I warmed the bread for about 6 minutes in the oven) loaf of bread. Place the chicken on the bread and create a sandwich. Slice and enjoy! This is best served warm.

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Sweet Potato Fries

Ingredients:

  • 2 large sweet potatoes
  • 2-4 tbls. olive oil
  • garlic powder
  • salt and pepper

Instructions:

1. Cut and peel (you can leave the skin on if you want) sweet potatoes into fry shaped wedges. Cut them on the slightly thin side and they seem to crisp a little better.

2. Allow sweet potatoes to soak in a large bowl of water for 1/2- 1 hour.

3. Drain water. It is not necessary for them to be completely dry. Place sweet potato pieces on a baking sheet lined with foil. Drizzle 2 tablespoons of olive oil on the fries. Using your hands mix the fries to coat in olive oil.

4. Arrange fries in a single layer, spaced apart on the baking sheet. Spacing them allows for better crisping. You may not be able to fit all the fries on one baking sheet with adequate space, so feel free to use more than one sheet or make multiple batches. Sprinkle garlic powder, salt, and pepper to taste.

5. Bake fries at 450 for 15 minutes. You can also try putting them on broil the last 2-3 minutes for added crisp, but keep a close eye, because they will burn fast!

3 thoughts on “Chicken Pesto Sandwich with Sweet Potato Fries

  1. Pingback: Sweet Potato Fries with Garlic Herb Sauce - Can't Stay Out Of The Kitchen

  2. Pingback: Fried Sweet Potatoes with Apples - Can't Stay Out Of The Kitchen

  3. Pingback: Cajun Fries - Can't Stay Out Of The Kitchen

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