Recipes from Pilgrim's Kitchen

4 Pilgrim’s Pride boneless, skinless split chicken breasts
• 2 1/2 tablespoons olive oil
• 1 teaspoon lite soy sauce
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon lemon pepper seasoning
• 1/2 cup mayonnaise
• 1/2 cup fresh basil leaves, loosely packed
• 1/2 cup fresh spinach leaves, loosely packed
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped walnuts
• 1 medium clove garlic
• 4 seeded sandwich buns, split
• 4 slices Provolone cheese
• 4 thin slices red onion
• 4 tomato slices

Rinse chicken breasts and pat dry. Preheat oven broiler. Combine olive oil and soy sauce in a shallow bowl; dip chicken pieces in oil mixture to coat both sides and place on a rack in a broiler pan. Sprinkle each breast with Italian and lemon pepper seasoning. Broil chicken about 6 inches from heat source for about 12 minutes, turning occasionally and cooking until light brown and done. Chicken should be tender when pierced with a knife and juices should run clear. Remove chicken and keep warm.

Place mayonnaise, basil, spinach, Parmesan cheese, walnuts and garlic in food processor or blender. Process with on and off turns until smooth. Spread both sides of each bun with basil mixture. Place chicken breasts on bottom half of each bun and top with cheese, onion and tomato slices. Close sandwich with top half of each bun.

4 Servings