Grilled Chicken Sandwich with Pesto

AJI-NO-MOTO® Umami Seasoning


Marinated chicken:
  • 1/2 kilo (500g) Chicken breast, sliced in half, lengthwise
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 2 Tbsps. (30ml) Soy sauce
  • 4 tsps. (20g) Sugar, white
  • 2 Tbsps. (30ml) Oil
For the Pesto Paste:
  • 2 Tbsps. (30g) Basil leaves, fresh
  • 2 Tbsps. (30g) Garlic, crushed
  • 4 tsps. (20g) Toasted nuts
  • 1/3 cup (30g) Cheese, filled, shredded
  • 2 Tbsps. (30ml) Olive oil
For the Sandwich:
  • 10 slices (200g) Wheat bread, toasted
  • 1 cup (50g) Romaine lettuce, sliced
  • 1/2 cup (50g) Tomato, sliced


  1. MARINATE. In a bowl, combine chicken breast, AJI-NO-MOTO®, soy sauce, and sugar. Mix and marinate for at least 20 minutes or overnight.
  2. PANFRY. In a pan, heat oil. Panfry chicken until lightly browned on both sides. Set aside.
  3. BLEND. In a food processor, combine basil leaves, garlic, peanuts, cheese, and olive oil. Blend until combined.
  4. ASSEMBLE & SERVE. Spread pesto paste on to wheat bread then add romaine lettuce, tomato, and chicken. Serve and enjoy!

Cooking Tips

In preparing pesto paste, toast the nuts first before combining with the other ingredients. Toasting enhances the nutty flavor and aroma.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 Sandwich (160g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

For adults, consume around 90g of cooked lean chicken breast to obtain at least 80% protein adequacy in one meal.


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