Ingredients:
For the Chicken:
- 2 large boneless, skinless chicken breasts approximately 1 pound
- 1 tablespoon Italian seasoning
- salt to taste
- freshly cracked black pepper to taste
- 1 tablespoon avocado oil
For the Sandwiches:
- 4 ciabatta rolls sliced in half horizontally
- 4 tablespoons mayonnaise divided, optional
- ⅓ cup pesto divided
- 6 ounces fresh mozzarella sliced
- 4 Roma tomatoes sliced
- avocado oil
Instructions:
- Place 2 large boneless, skinless chicken breasts on cutting board. Use sharp knife to slice chicken breasts horizontally to create 4 evenly-sized chicken cutlets. If needed, pound thicker areas with tenderizer or rolling pin until cutlets are evenly thick all over.
- Generously sprinkle 1 tablespoon Italian seasoning, salt, and freshly cracked black pepper on all sides of chicken cutlets, coating chicken well. Set aside.
- Heat large skillet over medium-high heat. When pan is warm, add 1 tablespoon avocado oil and swirl pan to distribute oil across entire surface. Continue heating pan until oil is hot and shimmery.
- When oil is hot, place seasoned chicken cutlets in skillet. Sear chicken 3 to 5 minutes, then flip each cutlet over. Sear chicken 3 to 5 minutes more, until internal temperature of chicken reaches 160° Fahrenheit.
- Once chicken reaches target temperature, carefully transfer cutlets to large plate and set aside.
- Place halved ciabatta rolls in skillet with inside of rolls facing down. Work in batches as needed depending on size of skillet. Toast ciabatta rolls 1 to 2 minutes, just until rolls are lightly golden. Remove toasted rolls from skillet and repeat with any remaining rolls.
- Set toasted rolls aside. Keep skillet warm over medium heat.
- To Assemble the Sandwiches
- Place ciabatta rolls on cutting board, with insides of rolls facing up.
- Cover one ciabatta roll half per sandwich with 1 tablespoon mayonnaise, using 4 tablespoons mayonnaise total. Spread mayonnaise out to cover entire surface of rolls.
- Cover other ciabatta roll half per sandwich with 1 ¼ tablespoons pesto, using ⅓ cup pesto total. Spread pesto out to cover entire surface of rolls.
- Place one cutlet on top of each ciabatta half coated in mayonnaise.
- Place 1 ½ ounces of sliced mozzarella on top of each chicken cutlet, using 6 ounces fresh mozzarella total.
- Place tomato slices on top of mozzarella, using 1 Roma tomato per sandwich (4 Roma tomatoes total).
- Top sandwich with ciabatta halves covered in pesto, so that pesto is on inside of sandwich.
- Lightly brush avocado oil on top of sandwiches. Place sandwiches in skillet with avocado oil facing down.
- Cook each sandwich 2 minutes, then flip sandwiches over and cook 2 minutes more, until mozzarella is melted and sandwiches are warmed through. Remove sandwiches from skillet and serve immediately.