Tuscan Pesto Chicken Panini
"Great lunch or quick dinner. Perfect for using your fresh basil."
Original is 4 servings
Ingredients
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 by Step Method
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
- Mini Food Processor
1 Reviews
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