Yield: 2 servings 

Prep Time: 30minutes 

Cook Time: 20 minutes 

Ingredients: 

2 chicken breasts 

1.5 Tablespoons of Aji Panca 

1 Tablespoon of Aji Amarillo 

½ Tablespoon of olive oil 

½ Table tablespoon of balsamic vinegar 

1 Tablespoon of lemon juice 

1 Teaspoon of Italian seasoning 

1 Teaspoon of minced garlic 

½ Teaspoon of salt 

½ Teaspoon of pepper 

2 Slices of lettuce or preferred green 

2 Slices of Tomato 

4 Tablespoons ofPeruvian pesto 

2 Slices of ciabatta bread or brioche bun (tastes great with either)  

Chicken 

Mix together the Aji Panca, Aji Amarillo, olive oil, vinegar, lemon juice, Italian seasoning, garlic, salt and pepper. Let the chicken marinate for 30 mins or overnight if you’d prefer. Once marinated, preheat your skillet to medium high heat. Place chicken on the skillet and let each side cook for three-five minutes. 

Assembling the Sandwich 

Preheat the broiler. Place the chicken breasts on a greased baking dish. Broil for three minutes. During the last two minutes, place the slices of ciabatta bread on the baking tray, separate from the chicken so they become slightly crisp. Take the chicken and bread out of the oven. Spread the Peruvian pesto on each side of bread. Place chicken breasts on the ciabatta and top with greens and tomatoes.