Tuscan Chicken Sandwiches |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 2 |
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Chicken thighs slow cooked in a crockpot with garlic and roasted red pepper, then shredded, make up the base for this yummy sandwich! Serve on focaccia bread which is spread with a mixture of mayonnaise and pesto and top with tomato slices. This is to die for! Recipe courtesy of Pillsbury. Ingredients:
1 1/4 lbs boneless skinless chicken thighs (about 6) |
2 cloves garlic, minced |
1/2 cup roasted red pepper, cut into bite sized strips (from a jar) |
1/2 teaspoon salt |
1/4 cup mayonnaise |
3 tablespoons purchased pesto sauce |
1 focaccia bread (10 ) |
6 slices tomatoes |
Directions:
1. Place chicken thighs in a 3 to 4 quart slow cooker.
2. Sprinkle with garlic, roasted red pepper strips and salt.
3. Cover and cook on low setting for 6 hours.
4. Just before serving, remove chicken from slow cooker and place on a large plate.
5. Shred chicken with two forks, return to slow cooker and mix well.
6. In a small bowl, combine mayonnaise and pesto and blend well.
7. Cut focaccia into 6 wedges and split each wedge in half.
8. Spread cut sides with mayonnaise mixture.
9. With slotted spoon, place about 1/3 cup of chicken mixture onto bottom half of foccacia wedge.
10. Top each with a tomato slice and top half of foccacia.
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