Tuscan Pesto Chicken Panini

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Great lunch or quick dinner. Perfect for using your fresh basil."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (243.5 g)
  • Calories 374
  • Total Fat - 13.5 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 280.1 mg
  • Sodium - 683 mg
  • Total Carbohydrate - 31.7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.7 g
  • Protein - 30.1 g
  • Calcium - 305.4 mg
  • Iron - 5.4 mg
  • Vitamin C - 54.3 mg
  • Thiamin - 0.4 mg

Step 1

Cut the bread in half horizontally.

Step 2

Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute 3 minutes on each side or until done. Let stand for 10 minutes. Slice chicken; toss with 1 teaspoon garlic.

Step 3

Combine basil, 1 tablespoon chopped garlic, pine nuts, olive oil, water, 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt in a mini food processor. Pulse until finely chopped.

Step 4

Cut the roasted red bell pepper into quarters, removing any seeds and membranes.

Step 5

Arrange the pepper quarters on the bottom half of the bread. Top with the provolone cheese and sliced chicken.

Step 6

Spread the basil mixture on the cut side of the top half of the bread; place on the sandwich. Cut the sandwich crosswise into 4 equal portions.

Step 7

Cook in a panini press, or if you don't have one cook in a skillet like a grilled cheese!

Tips & Variations


  • Mini Food Processor

Related

pelysma

This made really good chicken panini sandwiches. We used frozen breast filets and we cut them in half again before cooking. The chicken turned out great and just the right thickness. The pesto was easy to make but we found it needed a little more liquid to get the right consistency. The pesto flavor was delicious. The recipe didn't mention it but we cooked our completed sandwich on a panini press and that worked great for us. Definitely a repeat recipe.

review by:
(26 Feb 2021)