Basil Lemon Chicken Panini
Created by Marramamba on March 5, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 15m
- Recipe #17699
Ingredients
- 1 pound boneless skinless chicken breasts (4 breasts)
- 2 large lemons
- 2 garlic cloves, coarsely chopped
- 1 tablespoon olive oil
- Salt & pepper
- 2 teaspoons fresh basil
- 1 ciabatta bread (or 1 loaf other rustic bread)
- 1/4 cup pesto (basil pesto, or 2 tablespoons fresh basil)
- 1 large tomato (beefsteak, sliced)
- 6 ounces fontina cheese (Italian fontina, sliced)
- 2 ounces fresh baby spinach leaves (bagged)
How to Make
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Step 1: *FOR THE CHICKEN*.
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Step 2: Zest the lemon and squeeze the juice, combine zest and juice with oil and garlic in a small bowl.
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Step 3: Put chicken breasts between wax paper and pound to an even thickness.
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Step 4: Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
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Step 5: Grill chicken on bbq or broil it or even cook it in a hot skillet, 6-8 minutes approximately.
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Step 6: Cut ciabatta into 4 sandwich size pieces or use whatever bread you prefer. put 1 tbs of pesto on both sides of bread. (or fresh basil).
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Step 7: Add chicken, fontina cheese, tomatoes and spinach to each.
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Step 8: Grill in panini press or in a cast iron pan with another heated cast iron pan on top of it to press it down until cheese is melted.
Nutritional Facts
- Serving Size: 1 (325.1 g)
- Calories 394.5
- Total Fat - 15.9 g
- Saturated Fat - 6.6 g
- Cholesterol - 120.2 mg
- Sodium - 438.7 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 4 g
- Sugars - 4 g
- Protein - 49.3 g
- Calcium - 464.3 mg
- Iron - 2.9 mg
- Vitamin C - 66 mg
- Thiamin - 0.2 mg