Pesto Chicken Stack Sandwich

Ingredients:

• 1 lb organic, pasture raised chicken breast

• 1 medium eggplant

• 1 cup fresh basil

• 2 large cloves of garlic

• juice from half a lemon

• 1 tsp sea salt

• 1/2 cup evoo (approximate)

• 1 tbs lemon pepper seasoning or alternative

• sea salt

• 1 avocado

• 1 medium tomato

Instructions:

Butterfly the chicken breasts, drizzle with olive oil and sprinkle on lemon pepper seasoning.

Slice eggplant into 1/2 inch rounds, drizzle with oilve oil, sprinkle with sea salt and pepper as desired.

Place eggplant and chicken breasts on a hot/medium hot grill.  Cook several minutes on each side, achieving grill marks without much char.  The chicken will take slightly longer than the eggplant, which you want to be just fork tender.  Once you flip the chicken once, close the grill to lock in heat and cook the meat through.

While the grill is doing it’s thing, slice tomato and avocado and set aside, then make the pesto (see below).

Layer grilled eggplant on the bottom, spread on pesto, add sliced grilled chicken, top with tomato and avocado slices, add more pesto, and top with another eggplant.

Fresh Basil Pesto:

1. Add fresh basil, sea salt, garlic cloves, lemon juice and olive oil to a blender.

2. Blend on high until well combined.

3. Season more or less with sea salt, lemon juice and olive oil, as desired.

It should form a thick sauce-like consistency, easy for spreading or dipping!