Bite with Belkys: Grilled Chicken Pesto Sandwich from Bamboo Noah's

The Chef: Kelly Gattis

The Restaurant: Bamboo Noah's

The Dish: Grilled Chicken Pesto Sandwich

3 bunches of fresh basil

3 Tbs of garlic, minced

1 cup of grated parmesan cheese

2 cups of almonds

salt and pepper, to taste

1/4 cup of extra virgin olive oil

5 oz. chicken breast cutlet

freshly baked sandwich baguette

1/2 oz. of balsamic vinaigrette

1 oz. sliced fresh buffalo mozzarella

4 thin slices of tomato

1 oz. of lettuce, chopped

-Begin by making a basil pesto. In a food processor or mixer, combine fresh basil, minced garlic, parmesan cheese, almonds and a little salt and pepper. Then, slowly pour in extra virgin olive oil. Chef Kelly says the pesto will keep in the fridge for about one week.

-Next, marinate the chicken with the pesto, cover it with plastic wrap and let it sit in the fridge overnight.

-Now, grill the chicken. In the meantime, toast a baguette in the oven.

Slice the chicken into thin strips and place it inside the bread. Then, drizzle a balsamic vinaigrette and add mozzarella, tomato, lettuce and cut it in half. You can serve extra balsamic vinaigrette on the side.

Serving Suggestion: TEA

Serves: 1

Take a printed copy of the recipe to the restaurant and receive a two for one on the purchase of any bamboo duo or trio. (Valid through the month of May 2011)

FOR MORE INFORMATION:
Bamboo Noah's
1251 S Pine Island Rd
Fort Lauderdale, FL 33324
(954) 475-8990
www.bamboonoahs.com