In a glass dish, combine chicken and pesto and marinate 15 minutes in the refrigerator.
Preheat barbecue to maximum.
Place onion rings on a sheet of foil, add olive oil and butter, season and seal bundle.
Lower heat to medium, and cook bundled onions and chicken approximately 7 minutes per side or until done (chicken is done when a meat thermometer reads 170°F (70°C).
Slice each piece of baguette lengthwise. Fill each piece with 2 chicken thighs or 1 breast, cut into chunks. Add onions, cheese, lettuce and sundried tomatoes.
Close sandwiches and heat them on the barbecue for a few seconds. Serve.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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