Chicken and Roasted Pepper Panini Recipe

Name: Chicken and Roasted Pepper Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 4 teaspoons red wine vinegar; 1 tablespoon fresh thyme; ½ teaspoon salt; ¼ teaspoon crushed red pepper flakes; 4 boneless skinless chicken breast halves; 4 slices Italian bread, 1-inch bias-cut slices; ¼ cup semi- soft cheese, with herbs or ¼ cup semisoft chevre cheese; 1 cup roasted red pepper, cut into strips (about one 7-ounce jar); ½ cup fresh basil or ½ cup watercress or ½ cup baby spinach leaves

Servings: persons

¼ cup olive oil
4 teaspoons red wine vinegar
1 tablespoon fresh thyme
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
4 slices Italian bread, 1-inch bias-cut slices
¼ cup semi- soft cheese, with herbs or ¼ cup semisoft chevre cheese
1 cup roasted red pepper, cut into strips (about one 7-ounce jar)
½ cup fresh basil or ½ cup watercress or ½ cup baby spinach leaves

1
For marinade, in a small bowl whisk together oil, vinegar, thyme, salt, and crushed red pepper.
2
Reserve 2 tablespoons of mixture; set aside.
3
Place chicken between two sheets of plastic wrap; pound lightly with the flat side of a meat mallet to about 1/2-inch thickness.
4
Place in a resealable plastic bag set in a shallow dish.
5
Add remaining marinade; seal bag.
6
Marinate at room temperature about 15 minutes or in the refrigerator for up to 1 hour.
7
Lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray.
8
Preheat grill.
9
Drain chicken, discarding marinade.
10
Place chicken on the grill rack.
11
If using a covered grill, close the lid.
12
Grill until chicken is no longer pink (170F).
13
Brush cut sides of bread with reserved marinade.
14
Place bread, cut sides down, on grill rack.
15
If using a covered grill, close the lid.
16
Grill until lightly toasted.
17
To serve, place a chicken breast on each grilled bread slice.
18
Spread with cheese.
19
Top each sandwich with sweet pepper and basil.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup olive oil, 4 teaspoons red wine vinegar, 1 tablespoon fresh thyme, ½ teaspoon salt, and more.

Yes, Chicken and Roasted Pepper Panini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Roasted Pepper Panini

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