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

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

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.

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: 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.

Grilled Chicken Pesto Panini

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