Sundried Tomato Avocado Chicken Sanwiches with Pesto and Mozarella!

I was seriously craving twice baked potatoes. SOOO bad! Alas, my potatoes were VERY sad looking and VERY small. It’s all I had left. I have had a lot of sauteed and roasted veggies for lunches these last couple of weeks and therefore have none for twice baked potatoes. Boo!

Instead, I made a DELICIOUS sandwich on GREAT HARVEST Sourdough. This is significant. It is not significant because I am affiliate of Great Harvest, it’s significant because it’s just simply the best. https://www.greatharvest.com/ I worked at a Great Harvest Bread bakery when I was 15 years old, and I have never tasted bread as wonderful as they make. They have locations all over… so if you’re near one… STOP AND GET BREAD!! 🙂

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Ingredients

This was for 2 servings

  • 6 chicken tenderloins (or more, depending on how many servings you need)
  • olive oil
  • 2 TB butter
  • Kosher Salt
  • freshly ground Black Pepper
  • Mrs. Dash OR 21 Seasoning Salute
  • 2-3 mozzarella string cheese sticks (OR fresh mozzarella if you have it!)
  • 4 slices of SOURDOUGH bread!!
  • 2-3 TB fresh homemade basil pesto
  • 2 TB diced Sun-Dried Tomatoes
  • Arugula or any type of lettuce for sandwich
  • 1/2 avocado sliced for in sandwich

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INSTRUCTIONS

  1. Lightly drizzle the chicken breasts with olive oil and season with salt and pepper and the Mrs. Dash or 21 Seasoning Salute.
  2. Sautee in skillet with 1 TB of butter. Cook until white all the way thru and then set aside and let rest.
  3. Place 1 TB of butter into the warmed skillet and let melt on med to low. Butter one side of each of the slices of bread (just like with grilled cheese) and put pesto on the opposite side (from the butter) of 2 slices of bread. This is so that each sandwich will have 1 slice of bread with pesto on 1 side of the sandwich. Place the chicken, sundried tomatoes, and cheese onto the bread and place the other piece of bread on top. “Grill” like grilled cheese until the cheese is melted. (I cut the string cheese in half lengthwise, and then width wise.) Flip over to brown the other side of the sandwich.
  4. Remove from skillet and place onto plate. Remove the side w/out the cheese and place the avocado pieces and the arugula (or lettuce) and put back together. Cut and ENJOY!

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This sandwich was FULL of flavor. The sourdough definitely was crunchy and the perfect flavor and texture for this sandwich. NO WORDS! Ok… yes, you really have to try Great Harvest! 🙂 The chicken was moist and tender… everything balanced quite well! This is a quick and easy dinner!

I served this with 2 mini sweet potatoes. Aldi has a bag of steamable sweet potatoes that you just pop into the microwave for 8 minutes! I just had the sandwich and sweet potatoes and was quite satisfied! Give this one a try!

And now, for the quote of the day:

"BATTLES ARE FOUGHT IN OUR MINDS EVERY DAY... RESIST negative thoughts... be determined to rise above our problems," Joyce Meyer. "Fear not, for I am with you... I will strengthen you, I will help you, I will uphold you with My righteous right hand," Isaiah 41:10.

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Grown Ups Grilled Cheese with a Quick Corn Chowder

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This was a quick dinner, in total took me about 25 minutes start to finish. Not too shabby since I had no clue what I was going to make when I walked into the kitchen!! I was going to make a type of sandwich and doctor up some soup I had from Trader Joes… but I found out it was expired. OOPS!! So, here’s what I came up with!

Chowder

Ingredients:

1 strip of bacon chopped into small pieces
4 small yukon gold potatoes diced into 1/2 inch pieces
1 1/2 cups of milk (I used organic PLAIN coconut milk)
1 TB PLAIN (not vanilla!!) yogurt
1/2 tsp minced garlic
1/4 onion chopped
1/4 cup water
salt and pepper to taste
dash of hot sauce (to desired spiciness)
3/4 cup of corn (I used frozen)
Parmesan Cheese as garnish

Directions:

In a large pot (soup size) place the bacon pieces and start cooking to sizzling. Once starting to brown, add the onion and potatoes. Once the onions have started to brown, turn down the heat to 2 (simmer… med/low). Slowly add the milk, not allowing it to boil and then add the water. Cover with a lid and let simmer on low until the potatoes start to soften. Then, add the garlic and the remaining milk and whisk in the yogurt. Add the hot sauce, corn and the salt and pepper to taste. Let simmer on low. When serving, add shredded parmesan cheese as garnish on top to add a salty-peppery cheesiness.

Grown up Grilled Cheese

2 slices of sourdough
1 slice aged swiss
1 slice gouda cheese
tomato
Fresh Basil
thinly sliced avocado
(butter on the undersides of the bread for in the skillet).

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I put the buttered side down, and then added the cheese. When the cheese was melted, I added the toppings, melted a bit more and made sure the bread was sufficiently toasted, and then made into a sandwich and plated. YUM!

Enjoy!!

 

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