If the chicken breasts are super thick, you may want to slice them in half lengthwise as well as pound them out with the flat side of a meat mallet. I like to put the chicken between two slices of parchment paper on a thick cutting board.

In a medium-size bowl, add all the dried seasonings; oregano, garlic powder, basil, salt and black pepper.

Add the olive oil. Mix until combined.

Before adding in the chicken, reserve about ¼ cup of the marinade in a small bowl and set aside.

Put chicken breast in the bowl with the marinade. Cover and refrigerate for at least 30 minutes.

Add chicken breasts to either a preheated grill or oven at 350°F when ready to cook the chicken.

Cook until the chicken breasts are no longer pink, which can take about 20 to 30 minutes depending on their thickness. Try to only flip the chicken one time to keep the chicken from drying out. Once the chicken begins to turn white, you’ll know it is time to flip the chicken and continue cooking until 165°F.

Using a silicone brush, brush the inside of each slice of bread with the reserved marinade mixture. Be sure this is the marinade that did not touch the raw chicken.

Toast bread either on the grill or on a baking sheet in your oven. It will take about 5 minutes.

Place one side of the Ciabatta bread on a plate.

Spread 1- 2 Tablespoons of the pesto sauce on one side of your toasted roll.

Add the grilled chicken. If the chicken is too long for the sandwich, try cutting it in half first. Top with slices of mozzarella, tomatoes, basil or spinach leaves.

Before serving, add a drizzle of balsamic vinegar glaze if you wish and top with the 2nd half of your roll.