Chicken Pesto Sandwich

Ingredients:
1 loaf of garlic focaccia bread
2 small chicken breasts, pounded
4 slices of mozzarella cheese
baby greens or spinach
1.5 oz sun-dried tomatoes in olive oil (not the dehydrated kind in a bag), julienne cut
1 large portobello mushroom, sliced
1/2 white onion, sliced
jar of garlic pesto
dried oregano
1 tbsp of extra virgin olive oil
salt and pepper to taste

Begin by slicing the focaccia lengthwise (horizontally). Spread the garlic pesto on the top half of the loaf.

Season the chicken on both sides with a little bit of salt, pepper, and oregano.

in a medium skillet, saute the onion over medium heat in the olive oil until onion is translucent. Push onions to one side and cook the chicken, turning over occasionally until inside is fully cooked and both sides are golden brown. Set chicken aside.

Continue to saute the onion, adding in the sun-dried tomatoes. Cook for a couple minutes. Take the skillet off the fire, and layer the onion tomato mixture across the focaccia bottom. Place the chicken breasts as the second layer, and the mozzarella cheese on top of that.

Place the skillet back on the fire and saute the mushrooms for a few minutes, adding just a little bit of water. When the mushrooms are soft enough (and smell delicious), add these on top of the cheese. Finish off the sandwich with a layer of lettuce or spinach and the focaccia top; slice the sandwich into quarters. Serves 2.

Perfect for a picnic.