INGREDIENTS
- 6 chicken fillets
- salt and pepper
- 6 slices of sandwich bread
- olive oil
- 6 tablespoons of sun-dried tomato
- 6 spoons of pesto
- 6 slices of low-fat cheese
INSTRUCTIONS
Season the chicken fillets with salt and pepper.
Preheat a non-stick pan.
Cook the chicken on both sides until cooked evenly.
Just before removing the chicken, spread a slice of cheese over each chicken fillet and cover the chicken for 2 minutes until the cheese melts.
Leave to cool a little and chop each fillet into strips.
Spread 1 tablespoon of sun-dried tomato on the bottom of each sandwich bread, followed by 1 tablespoon of pesto.
Place the chicken inside the bread as well.
Serve with seasonal salad.
