Greek Marinated Chicken Panini With Pesto Recipe

Name: Greek Marinated Chicken Panini With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices whole grain bread; 2 boneless chicken breasts; 1 (8 ounce) bottle marinated artichoke hearts; 4 slices swiss cheese; 8 teaspoons of bail pesto sauce; 1/2 cup extra virgin olive oil; 1 tablespoon dried oregano; 1 teaspoon sugar; 1 teaspoon lemon pepper seasoning; 1 teaspoon fresh ground pepper; 1/2 teaspoon kosher salt; 3 garlic cloves, minced; 1 lemon, juice and zest of

Servings: persons

8 slices whole grain bread
2 boneless chicken breasts
1 (8 ounce) bottle marinated artichoke hearts
4 slices swiss cheese
8 teaspoons of bail pesto sauce
1/2 cup extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon lemon pepper seasoning
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 lemon, juice and zest of

1
Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
2
With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
3
Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
4
Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
5
Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 8 slices whole grain bread, 2 boneless chicken breasts, 1 (8 ounce) bottle marinated artichoke hearts, 4 slices swiss cheese, and more.

Yes, Greek Marinated Chicken Panini With Pesto 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.

That's it — enjoy your meal!

Greek Marinated Chicken Panini With Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions