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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil water in a large pot and cook soup according to package directions.
Drizzle olive oil on chicken and season with salt, pepper, onion powder, garlic powder, paprika, thyme, and oregano.
Heat a pan over medium-high heat and cook chicken on both sides until internal temperature reaches 165°F and outsides are golden brown. Remove from pan.
Slice focaccia in half and spread pesto onto one side.
Melt butter in pan and add focaccia to heat; place the pesto side of bread face up and top half of focaccia face down.
Add chicken on top of pesto, then top with mozzarella slices.
Cover pan with lid to melt cheese.
Top sandwiches with roasted red peppers, arugula, and balsamic glaze.
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For a spicier kick, add a pinch of red pepper flakes to the chicken seasoning.
Use fresh mozzarella for a creamier texture.
Can I use a different type of bread?
Yes, ciabatta or a sturdy sourdough would work well as substitutes for focaccia.
How can I tell if the chicken is cooked?
The chicken is cooked when it reaches an internal temperature of 165°F and is golden brown on the outside.
Can I make the sandwiches ahead of time?
It's best to assemble the sandwiches just before serving to keep the bread from becoming soggy.
What can I use instead of arugula?
Spinach or mixed greens can be used as a substitute for arugula.
Is the soup mix necessary?
The soup mix is optional but adds a comforting side to the meal.
