Sundried Tomato Pesto Chicken Sandwiches

4 boneless, skinless breast halves
1 teaspoon salt
1/4 teaspoon pepper
Sundried Tomato Pesto (recipe follows)
8 large slices crusty Italian bread, lightly toasted
5 ounces mild goat cheese, at room temperature
1 medium bunch arugula, washed, dried and torn into pieces
1 red onion, thinly sliced
fresh basil
cherry tomatoes

On broiler pan, place chicken and sprinkle with salt and pepper. Set temperature control at Broil with rack about 6 inches from heat.

Broil chicken about 6 minutes on each side or until brown and fork can be inserted with ease. Remove chicken from oven and let rest 5 minutes; slice into thin strips and keep warm.

Prepare Sundried Tomato Pesto.

Spread 4 slices of the bread with goat cheese; add arugula and evenly layer chicken slices and red onion on top. Place each serving on individual plate; top with Sundried Tomato Pesto and remaining 4 slices bread. Garnish with basil and cherry tomatoes.

Sundried Tomato Pesto:
In food processor or blender container, place:
1/2 teaspoon dried thyme
2 medium garlic cloves
1/4 cup toasted pine nuts
1/2 cup blanched sundried tomatoes
1/4 cup freshly grated Parmesan cheese
2 tablespoons tomato paste
3/4 cup olive oil
Process with on-and-off control until mixture is almost pureed. Set aside.

Makes 4 servings
Source: National Chicken Council; Marta Rallis, Los Angeles, CA