Healthy Pesto Chicken Panini Recipe
Toasted sandwich with multigrain bread, chicken, tomatoes, pesto, and melted mozzarella cheese.
Servings: 4
Ingredients
- 1½ lbs Chicken breast thinly sliced
- ¾ tsp Salt
- ¼ tsp Pepper
- 3 Tomatoes
- 1½ cup Shredded mozzarella cheese
- 1 lb Panini bread multigrain
Pesto
- 2½ oz Basil
- ½ cup Extra virgin olive oil
- 1 cup Parmesan cheese shredded or grated
- 2 cloves Garlic peeled
- ½ cup Pine nuts
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
- Sprinkle salt and pepper on the thinly sliced chicken breasts, and cook them in a lightly greased pan over medium heat for 10 minutes, turning them over after 5 minutes. Once the chicken cutlets are golden-brown and cooked through, remove from heat and cut them into 1-inch-wide slices.
- While the chicken is cooking, slice the tomatoes and prepare the pesto. To make the pesto, put all the pesto ingredients in a blender and puree until smooth.
- Place panini bread slices on a 300°F panini grill. Spread 2 Tbsp of pesto on each slice of bread, then layer with chicken slices, tomato slices, and shredded mozzarella cheese. Top each panino with another slice of bread and close the grill. Cook for 10 minutes until the cheese is melted and the bread is toasted with golden-brown grill marks. Cut in half and serve warm.
Notes
- If you do not have a panini grill, you can toast the panini in a large pan over medium-low heat. Just flip the assembled panini over so that the cheese is on the bottom. Cook for 7 minutes, until the cheese has melted, then turn the panini over to toast the other side for 3 minutes.