6 Boneless skinless chicken breast halves
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
12 ounce jar roasted sweet red peppers, drained
1/4 lb. fresh mozzarella cheese, cut into six slices
Flatten chicken to 1/4 inch thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until juices run clear.
Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken, and mozzarella cheese. Spread remaining pesto over remaining toast; place over top.
Recipe courtesy of Simple & Delicious magazine; Sept/Oct 2009