Ingredients
6
boneless skinless chicken breast halves (1 3/4 pounds)
1/2
teaspoon salt
2
tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
1
round focaccia bread (10 to 12 inches in diameter)
1
container (7 ounces) refrigerated basil pesto
6
slices tomato
1 1/2
cups shredded spinach
Preparation
Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.
