Poached Chicken with Arugula-Almond Pesto Tea Sandwiches

By Marge Perry & David Bonom

The slightly sweet bread adds an interesting twist to this savory sandwich. You may double the amount of pesto and freeze the extra in ice cube trays for later use. 

  • Yield: 24 sandwiches
  • Course: Lunch

All you need for this recipe and more...



3 cups low sodium chicken broth

1 carrot, chopped

1 medium onion, chopped

1 rib celery, chopped

1 pound boneless skinless chicken breast halves

1/4 cup natural almonds

3 cups baby arugula

1 cup fresh basil leaves

1/4 cup freshly grated Parmigiano-Reggiano cheese

1 garlic clove

1/3 cup extra virgin olive oil

1/4 teaspoon salt

Raisin-pecan or cranberry walnut loaf, cut into 24 slices

8 ounces fresh mozzarella cheese, cut into 12 slices


1. For the chicken, combine the broth, carrot, onion and celery in an Anolon® Advanced Umber medium nonstick skillet over medium heat. Bring to a boil, reduce heat to medium, cover and simmer 10 minutes. Add the chicken, return to a simmer and cook 18-20 minutes, turning once, or until an instant read thermometer inserted into the thickest part registers 165°F. Transfer to a plate and cool 10 minutes. Cut chicken crosswise into 24 slices.

2. Meanwhile, for the pesto place the almonds in an Anolon® Advanced Umber small nonstick skillet over medium heat and cook, shaking the pan occasionally, until lightly toasted, 4-6 minutes. Transfer to a bowl and cool 5 minutes. 

3. Combine the cooled almonds, arugula, basil, cheese, garlic, olive oil and salt in a food processor; puree and transfer to a bowl. 

4. Spread one side of each bread slice with the pesto. Place the bread slices, pesto side up and top 12 of them each with 2 slices of chicken and 1 slice of mozzarella. Top with the remaining bread slices, pesto side down. Cut each sandwich in half and arrange on serving platters. Can be made up to 2 hours ahead if covered with a damp paper towel and plastic wrap and stored in the refrigerator.