A simple, quick but flavorful sandwich with pan-seared seasoned chicken breast and fresh mozzarella, basil and tomato.
You can make this sandwich with either 1 or 2 pieces of thin-cut chicken breast, depending on the size of the pieces and what would fit best on the bread you have chosen (or how hungry you are!)
If you don't have thin-cut chicken breasts, cut a regular chicken breast horizontally into thin slices. Each piece should be around 1/3 of an inch thick. If you can't cut each piece thin enough, that's ok! If they are close, you can just cook the pieces for a little longer. Or, you can cover the pieces with plastic wrap and pound them thinner with a meat mallet or even a wine bottle or rolling pin.
The ingredient amounts for the sandwich are flexible and can be adjusted to suit your own tastes; feel free to add more or less tomato, cheese, pesto, etc.
The chicken breasts can be cooked ahead of time and kept in the fridge for 3 - 4 days in an airtight container. To reheat, heat a bit of oil in a skillet on low heat and add the chicken. Cover the pan to help keep the chicken from drying out and cook on low, flipping once, until heated through.
If you want to make more than one sandwich, use a larger skillet to cook multiple pieces of chicken at a time (or work in batches). To toast multiple pieces of bread at once, brush some olive oil on each side of the bread and toast in a toaster oven, or broil for a minute or two on each side until the bread is nicely browned.
Keywords: chicken sandwich, chicken breast sandwich, caprese, caprese sandwich