4slices provolonelow-fat or mozzarella cheese, cut in half
2whole-wheat pita bread roundssliced in halves
Using the bottom of a wide jar or glass, pound the chicken breasts to an even thickness.
Salt and pepper both sites of each chicken breast.
Place a pan with the olive oil over medium heat on the stovetop. Make sure the bottom of the whole pan is coated with the olive oil.
Add the chicken breasts. Cook for 1 minute to get golden on the bottom. Turn the breasts over and turn the heat to low.
Cover the pan with a tight-fitting lid. Cook for 10 minutes (check time). Do not remove the lid while cooking. After 10 minutes, remove the pan from the heat, still covered, and allow to sit for 10 additional minutes.
Make sure there is no pink in the middle of the breasts or that a meat thermometer reads 165 F when inserted in the center.
Slice into even strips.
Assemble the sandwich by spreading 1/4 of the pesto inside the bottom of one pita half. Add both cheese halves to cover. Add chicken slices and roasted pepper strips (can alternate as shown in the picture, if desired).
Top with baby spinach. Drizzle the spinach with more olive oil if desired. Enjoy!