Gluten Free Pesto Chicken Sandwich
Making homemade pesto is one thing. Making homemade pesto aoili? Now THAT is next level!
50 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1116 |
| Fat: | 98 g |
| Carbohydrates: | 42 g |
| Protein: | 17 g |
| Cholesterol: | 121 g |
| Sodium: | 950 mg |
| Fiber: | 4 g |
| Sugars: | 7 g |
| Calculated per serving. | |
Serves: 4
Ingredients
Aoili
- 1 cup1 cup1 cup Avocado Oil
- 1 tsp1 tsp1 tsp Dijon Mustard
- 111 Egg Yolk
- .5 tsp.5 tsp.5 tsp Kosher Salt
Pesto
- 2 cups2 cups2 cups fresh Basil, washed and dried
- .5 cup.5 cup.5 cup Parmesan Cheese, grated
- .5 cup.5 cup.5 cup Extra Virgin Olive Oil
- .25 cup.25 cup.25 cup Organic Walnuts
- 2 - 3 cloves2 - 3 cloves2 - 3 cloves Garlic
- 111 Lemon, zest & juice
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Chili Flakes, optional
Sandwich
- 222 Boneless Skinless Chicken Breasts, halved
- 444 Canyon Bakehouse Burger Buns
- 1 cup1 cup1 cup Arugula
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Start by slicing the chicken breasts in half longways, and allowing them to come to room temperature.
- In a bowl, separate an egg, reserving the yolk.
- Whisk in a teaspoon of Dijon mustard; this will build the emulsification.
- Whisking constantly, slowly pour the avocado oil into the egg and mustard mixture until thickened and golden. This will take several minutes. It is recommended to wrap a dish towel around the bowl to stabilize it while whisking.
- Add the kosher salt, and chill in the fridge.
- In a food processor, combine the basil, Parmesan, walnuts, garlic, lemon zest, lemon juice, salt, and pepper, and blitz a few times.
- While pulsing, gradually pour in the olive oil until the pesto comes together.
- Check for seasonings.
- Separate the pesto in half, incorporating half onto the chicken breasts to marinade and the other half to combine into the aioli.
- Allow the chicken to marinade for a minimum of 30 minutes.
- Taste the pesto aioli for seasonings, and reserve.
- Heat a grill or grill pan.
- Grill the chicken for 3 minutes per side, or until the internal temperature is at least 165F.
- Let the chicken rest for at least 5 minutes before slicing and assembling.
- While the grill is still hot, toast the Canyon Bakehouse Burger Buns.
- To assemble, slather the pesto aioli onto both top and bottom buns.
- Add a handful of arugula, a piece of the pesto grilled chicken, and finish with the top bun.
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