Chicken Pesto Panini


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Servings: 4
1hr 30mins
  • 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
  • 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.
  • Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
  • Season the breasts with salt and pepper.
  • Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
  • Remove from pan and place on a plate or board.
  • Top each fillet with some of the roasted peppers and a slice of cheese.
  • Spread BOTH sides of the bread with pesto sauce.
  • Place chicken inside the bread and form to a sandwich.
  • Brush both sides of the outside of bread with olive oil.
  • Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
  • 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.
  • Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
  • Remove from pan and cut in half.

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