Grilled Chicken Pesto Panini Recipe

Name: Grilled Chicken Pesto Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, and pounded thin; 3 tablespoons olive oil; 1 tablespoon fresh minced garlic; 1 tablespoon dried Italian seasoning; salt and pepper; 1 1/2 cups roasted red peppers (bottled or canned); 4 slices provolone cheese (sliced thick); 1/2 - 3/4 cup pesto sauce (bottled or homemade); 8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread); olive oil, for brushing on bread

Servings: persons

1
Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
2
Heat a grill pan or saute pan (the breasts can also be grilled on the BBQ).
3
Season the breasts with salt and pepper.
4
Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
5
Remove from pan and place on a plate or board.
6
Top each fillet with some of the roasted peppers and a slice of cheese.
7
Spread BOTH sides of the bread with pesto sauce.
8
Place chicken inside the bread and form to a sandwich.
9
Brush both sides of the outside of bread with olive oil.
10
Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
11
Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
12
Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
13
Remove from pan and cut in half.

419

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, and pounded thin, 3 tablespoons olive oil, 1 tablespoon fresh minced garlic, 1 tablespoon dried Italian seasoning, and more.

Yes, Grilled 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.

That's it — enjoy your meal!

Grilled Chicken Pesto Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions