Broiled Pesto Chicken on Ciabatta
Thin chicken breasts broiled under high heat with pesto, then layered with melted mozzarella on toasted ciabatta. A fast, high-protein open sandwich with a charred edge and juicy centre.
- Total
- 14 min
- Prep 6 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Toasting spices · Grilling
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Set the oven rack about 15 cm below the broiler element and turn the broiler to high. Line a baking sheet with aluminum foil.
~2 min
Preheating the broiler element and positioning the rack controls radiant heat intensity, which determines how fast the surface chars versus cooks through.
-
Slice the chicken breast horizontally into two thin 1 cm cutlets. Pat them dry, then season both sides with 0.25 tsp salt and 0.125 tsp black pepper.
~2 min
Slicing into thin cutlets and patting dry ensures fast, even cooking and lets the pesto adhere rather than steam.
-
Brush the cutlets with 1 tsp olive oil and spread 1 tbsp pesto over the top of each one.
~1 min
Oil conducts heat and prevents sticking, while pesto spread on top browns and concentrates under the broiler.
-
Place the cutlets on the lined baking sheet and broil until the pesto darkens at the edges and the chicken reaches 74°C/165°F in the thickest part, about 5 minutes.
~5 min
Broiling uses intense top-down radiant heat to char the pesto while the thin cutlet reaches a safe internal temperature quickly.
Thin cutlets cook in minutes, so stay at the oven: the line between a charred pesto crust and a burnt one is about 30 seconds.
If your broiler runs very hot, move the rack one notch lower so the mozzarella melts before the ciabatta scorches.
Grilling Keep food close under the broiler and watch constantly; the line between a charred crust and a burnt one is about 30 seconds.
-
While step 4 cooks
While the chicken broils, slice the ciabatta pieces in half horizontally and tear or slice the mozzarella into thin pieces.
~2 min
-
Lay the ciabatta halves cut side up on the hot baking sheet beside the chicken and broil until the edges are toasted, about 1 minute.
~1 min
Toasting the cut side on the hot sheet drives off surface moisture and creates a crisp, sturdy base that won't go soggy under toppings.
Toasting spices Toast cut-side down on a hot surface until the edges turn golden and dry; pull it before it blackens, since the thin bread can scorch in seconds.
-
Top each toasted ciabatta half with a pesto chicken cutlet and the mozzarella. Return to the broiler until the mozzarella melts and bubbles, about 1 minute. Serve hot.
~1 min
Brief high heat melts and bubbles the mozzarella without overcooking the already-done chicken or scorching the bread.
Grilling Keep food close under the broiler and watch constantly; the line between a charred crust and a burnt one is about 30 seconds.