Low Carb Chicken, Salami, and Pesto Melt
quickdishcook
March 18, 2023
super easy
This is an easy 15-minute meal that I regularly make myself for lunch when I need a low-carb option which will keep me full all afternoon. I’ve written this recipe down as a chicken + salami recipe but for convenience, I normally pick up whichever deli meat + cheese selection is to hand at the local shop and use them. So, this may well be a chicken + salami melt, but it would work equally as well as a chicken + chorizo or chicken + baloney melt.
Why I Love This Recipe:
- It’s a great alternative to a standard chicken sandwich – just as delicious, but without the bread.
- The oil from the pesto and the melted cheese helps to make the chicken tastier and crispier.
- You can prepare and cook it in less than 15 minutes.
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Ingredients
Adjust Servings
| 1 chicken breast (skinless) | |
| 2 thin slices of salami (or chorizo, baloney, peperoni) | |
| 2 thin slices of cheese (any cheese which melts nicely) | |
| 2 teaspoons of your favourite red pesto (either red pepper pesto, sun dried tomato pesto, or chilli pesto) |
Directions
1.
Place a chicken breast into a plastic sandwich bag and bash it with a rolling pin until it is flat.
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2.
Remove the flattened chicken from the bag.
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3.
Spread the pesto over one side of your flattened chicken breast.
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4.
Add the slices of cheese to the flattened breast in one layer, then add the sliced salami on top.
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5.
Fold one side of the chicken breast over. The result should resemble a sandwich but with the flattened chicken breast as the bread.
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6.
Grind a generous amount of cracked black pepper and sea salt over the outside of the chicken breast.
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7.
Bring a pan on a medium/high heat.
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8.
Once the pan is hot, add the chicken breast and pan fry on one side for 4-5 minutes, until a nice crust has formed, and the breast can be easily flipped.
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9.
Flip the chicken breast, being careful not to let all the cheese or salami slices slide out
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10.
Cook until the internal temperature (measured with a thermometer) reaches 155°F (68°C). By this point the cheese should be melted.
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11.
Carefully remove the chicken melt from the pan and leave it to rest for 5 minutes. (this is vitally important as the chicken is still cooking while it rests and needs time to reach a safe internal temp)
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12.
After 5 minutes your chicken and salami melt should be ready to enjoy. A crispy, pan-fried crust and a delicious centre of succulent chicken breast and melted cheese.
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