Tuscan Grilled Chicken Panini Recipe

Name: Tuscan Grilled Chicken Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar (8-10 Oz. Size) Sun Dried Tomatoes In Oil; 1 cup Fresh Basil Leaves; 2 Tablespoons Toasted Almonds; 6 ounces, weight Fresh Shredded Parmesan Cheese; Salt And Pepper, to taste; 1 whole Bonless Skinless Chicken Breat, Marinated In Italian Dressing For 2 Hours; 1 whole Rustic Bread Roll, I Used Whole Grain Ciabiatta; Olive Oil; 2 slices Fresh Mozzarella; 5 leaves Baby Spinach; 1 Tablespoon Store Bought Light Parmesan Peppercorn Dressing

Servings: persons

1 jar (8-10 Oz. Size) Sun Dried Tomatoes In Oil
1 cup Fresh Basil Leaves
2 Tablespoons Toasted Almonds
6 ounces, weight Fresh Shredded Parmesan Cheese
Salt And Pepper, to taste
1 whole Bonless Skinless Chicken Breat, Marinated In Italian Dressing For 2 Hours
1 whole Rustic Bread Roll, I Used Whole Grain Ciabiatta
Olive Oil
2 slices Fresh Mozzarella
5 leaves Baby Spinach
1 Tablespoon Store Bought Light Parmesan Peppercorn Dressing

1
For the pesto:
2
Combine all ingredients together in the bowl of a food processor fitted with the chopping blade.
3
Process until it reaches a smooth consistency and all ingredients are approximately the same size.
4
For the panini: Heat grill to medium high heat.
5
Grill chicken until juices run clear, about 4-5 minutes on each side.
6
The dressing has already cooked it a bit.
7
Set aside.
8
Heat panini press or George Forman grill, slice roll lenghtwise and brush tops and bottom (the outsides) with olive oil.
9
Spread the bottom piece with 2 tablespoons pesto, layer the chicken, mozzarella and spinach on roll.
10
Spread Parmesan dressing on the top piece.
11
Grill until nice and crusty and cheese has melted.

373

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 1 jar (8-10 Oz. Size) Sun Dried Tomatoes In Oil, 1 cup Fresh Basil Leaves, 2 Tablespoons Toasted Almonds, 6 ounces, weight Fresh Shredded Parmesan Cheese, and more.

Yes, Tuscan Grilled Chicken 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!

Tuscan Grilled Chicken Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions