Chicken Sandwiches with Pesto Mayo

• 2 whole Boneless, Skinless Chicken Breasts
• 3 whole Roasted Red Peppers
• 6 slices Provolone Cheese
• 2 teaspoons Olive Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Granulated Garlic
• 1/4 teaspoons Black Pepper
• 1 teaspoon Pesto (I Used Rosemary, But Basil Would Be Awesome)
• 1/2 cups Mayonnaise
• 6 whole Kaiser Rolls

1. Preheat oven to 375 degrees.
2. Place chicken breasts in a shallow baking dish.
3. Drizzle each breast with olive oil and season with salt, pepper, and garlic.
4. Bake uncovered for 25 to 30 minutes or until chicken is cooked through.
5. Remove from the oven and allow to cool for about 5 minutes.
6. While chicken is baking, mix mayo and pesto in a small bowl and set aside.
7. Slice roasted red pepper in half and then into 1/4 to 1/2 inch slices.
8. Mine were pretty oily, so I patted them with a paper towel.
9. When chicken has cooled slightly, slice very thinly.
10. On a baking sheet, layer bottoms of buns with chicken slices, cheese, and top with peppers.
11. Place bun tops on baking sheet as well to toast.
12. Place under the oven broiler for a few minutes for the cheese to melt and buns to lightly toast.
13. Remove from the oven and spread each bun top with a little pesto mayo and place over the chicken.
14. Yum, yum, yum!
15. Enjoy!
16. Miss

chicken breasts, red peppers, provolone cheese, olive oil, salt, garlic, black pepper, rosemary, mayonnaise, kaiser rolls

Taken from tastykitchen.com/recipes/main-courses/chicken-sandwiches-with-pesto-mayo/ (may not work)