Sprouted Grain Chicken Pesto Sandwich

Ingredients

1½ pounds boneless skinless chicken breast

1 cup store-bought pesto sauce

½ cup plain low-fat Greek yogurt

6 ounces sun-dried tomatoes (in oil)

Green leaf lettuce

Pepperidge Farm Harvest BlendsTM Sprouted Grain bread

Preparation

Trim excess fat from chicken breasts.

In a large pot, add chicken and fill the pot with enough water to cover the chicken by an inch. Add 1 tablespoon of salt and a teaspoon of pepper.

Bring to a boil and reduce heat so that the liquid is still simmering - just hot enough for bubbles to barely break the surface. Cover pot and continue to cook for about 8-10 minutes, or until a meat thermometer reads 165 degrees.

Meanwhile, in a large bowl, combine pesto, Greek yogurt and 1/2 teaspoon salt then set aside. Rough chop the sun-dried tomatoes.

Once cooked, remove chicken from the pot and allow to cool. Chop into 1/2-inch pieces - or adjust the size as you prefer.

Add chicken and sun-dried tomatoes to the yogurt/pesto mixture, and combine thoroughly.

Rinse/dry lettuce, then build sandwiches to your liking using the sun-dried pesto chicken, lettuce, and Harvest BlendsTM Sprouted Grain bread!

Recipe Notes: When mixing the yogurt and pesto it may seem that the two ingredients separate. This won't impact the finished product - when everything is mixed it comes together nicely. To minimize this effect you can blend the two ingredients in a food processor for a few minutes.