(Serves 4-6)
For marinade, combine:

  • 1/4 cup Olive Oil, Extra Virgin
  • 2 Tbsp Lemon Juice, fresh
  • 1 clove Garlic, minced
  • 1/2 tsp Black Pepper, ground

Other ingredients:

  • 1 lb Chicken Breast
  • 1 Baquette, whole wheat
  • 1/4 cup Pesto, Basil – prepared
  • 1 Tomato, sliced
  • 4 slices Provolone Cheese
  • 1/4 cup Roasted Red Peppers (from the jar)
  • 1 cup Greens (like red lettuce, arugula or similar lettuce)
  • *toothpicks

How to Butterfly a Chicken Breast

Because this is so simple and so full of flavor, thanks to the pesto, you are sure to be a hit at lunch time or the next party! Slice according to the occasion then sit back and enjoy the compliments.


  1. Marinade the Chicken for at least 30 minutes. I “butterfly” the chicken breasts so they are thin. Do this by using a sharp knife to carefully slice each breast in two pieces (top and bottom) so it opens like a book. This allows the chicken to cook faster and also makes it easier to keep the sandwich together.
  2. Place the chicken in a zippy type bag, add marinade and place in refrigerator for at least 30 minutes.
  3. Remove chicken from bag and reserve marinade.
  4. Heat your grill on high. Place the chicken on the grill and cook for about 2-3 minutes per side (internal temperature to reach 165°F (74°C).
  5. Remove chicken from grill and set aside. Cut into slices so the chicken is the same width as your bread.
  6. Cut baguette, so you have a top and a bottom.
  7. Spread the pesto on each side of the baguette.
  8. Layer the bottom of the baguette with: chicken, tomato, provolone, roasted red peppers, greens.
  9. Place top of baguette on top of the sandwich. Secure with toothpicks.
  10. Brush the outside of the bread, top and bottom, with the reserved marinade (don’t worry, you are putting this on the grill so it will be heated)
  11. Place on grill, reduce heat to medium and grill for 2-3 minutes per side so you get nice looking grill marks on the bread.
  12. Remove from heat and serve.
  13. You can either cut into 1-inch slices or into 4 equal-sized sandwiches

*I cut the baguette in half, adding the layers, and after grilling cut into 1-inch slices for great “finger-sized” food.

Make you own pesto:

  • ¼ cup Pinenuts
  • 1 clove Garlic, peeled and chopped
  • ½ cup Basil leaves, fresh, leaves only
  • ¼ cup Parmesan Cheese, shredded
  • Olive oil


  1. In food processor, add garlic, just a touch of sea salt, and pulse into a paste. Add pinenuts and basil and half of parmesan. Pulse to combine.
  2. Pour into a bowl
  3. Add remaining parmesan and drizzle in olive oil, stirring gently. You only need enough oil to loosen the pesto and bring it to a perfect pesto consistency