Chicken Pesto Panini Recipe

Name: Chicken Pesto Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Lemon; 1 Tablespoon Dijon Mustard; 1/4 cups Extra Virgin Olive Oil; 1 pinch Coarse Salt And Freshly Ground Pepper; 3 whole Chicken Breast Halves; 4 cups Arugula; 1/2 cups Toasted Walnuts; 3 cloves Garlic, Chopped; 1/2 cups Freshly Grated Parmesan Cheese; 1 pinch Coare Salt And Freshly Ground Pepper; 1/2 cups Extra Virgin Olive Oil; 1/2 bunches Asparagus, Ends Trimmed; 1 Tablespoon Extra Virgin Olive Oil; 2 whole 10-inch Artisan French Baguettes, Sliced In Half Lengthwise; 2 whole Roasted Red Peppers (from A Jar) Sliced Into Strips; 1 cup Shredded Mozzarella (or Fresh!)

Servings: persons

1 whole Lemon
1 Tablespoon Dijon Mustard
1/4 cups Extra Virgin Olive Oil
1 pinch Coarse Salt And Freshly Ground Pepper
3 whole Chicken Breast Halves
4 cups Arugula
1/2 cups Toasted Walnuts
3 cloves Garlic, Chopped
1/2 cups Freshly Grated Parmesan Cheese
1 pinch Coare Salt And Freshly Ground Pepper
1/2 cups Extra Virgin Olive Oil
1/2 bunches Asparagus, Ends Trimmed
1 Tablespoon Extra Virgin Olive Oil
2 whole 10-inch Artisan French Baguettes, Sliced In Half Lengthwise
2 whole Roasted Red Peppers (from A Jar) Sliced Into Strips
1 cup Shredded Mozzarella (or Fresh!)

1
Whisk the marinade ingredients together in a bowl and add the chicken.
2
Toss to coat, cover and stick in the fridge for at least an hour and up to 4 hours.
3
For the pesto, in a food processor, combine the arugula, walnuts, garlic, cheese, salt and pepper.
4
With the motor running, add the oil in a thin stream until you get pesto.
5
Bring a small pot of water to a boil.
6
Add the asparagus and boil 2 minutes, until bright green.
7
Transfer to a bowl with ice water to stop the cooking.
8
You just blanched!
9
Heat an indoor (or outdoor!)
10
grill to a medium heat and brush with oil.
11
Add the chicken and grill until cooked through with nice grill marks on both sides, 10 minutes total.
12
Remove from heat, cover and let rest about 5 minutes.
13
Slice chicken into strips.
14
Spread the pesto on the bottom half of the baguette.
15
Arrange the chicken slices on top of the pesto.
16
Follow with strips of roasted red pepper, asparagus and lots of good mozzarella.
17
Top with baguette lid.
18
(Is lid right?
19
Thats not right.)
20
Place the panini on the grill and press it down with something really heavy.
21
I used my Les Creuset, ha!
22
I really did though.
23
Once the cheese starts to melt and you see grill marks on the bottom, flip, press and finish grilling.
24
Slice on a diagonal and you just dunnn knuuuh.

830

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 16 ingredients. The key ingredients include: 1 whole Lemon, 1 Tablespoon Dijon Mustard, 1/4 cups Extra Virgin Olive Oil, 1 pinch Coarse Salt And Freshly Ground Pepper, and more.

Yes, Chicken Pesto 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 Pesto Panini

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