CHICKEN MOZZARELLA PESTO PANINI RECIPES

CHICKEN PESTO PANINI RECIPE | EATINGWELL

Chicken Pesto Panini Recipe | EatingWell image

In this chicken pesto panini recipe, the extra-thin bread gets nice and crispy, the mozzarella melts beautifully and the arugula adds a fresh and peppery note to complement the pesto. It's a delicious and easy panini to throw together!

Provided by Liv Dansky

Categories Healthy Chicken Sandwich Recipes

Total Time 30 minutes

Number Of Ingredients 10

Ingredients

1 teaspoon dried oregano
½ teaspoon ground pepper
4 chicken breast cutlets (about 1 pound)
1 tablespoon extra-virgin olive oil
¼ cup refrigerated basil pesto
4 whole-grain sandwich thins
2 cups loosely packed baby arugula
4 jarred roasted red pepper strips, drained and patted dry
5 ounces fresh mozzarella cheese, sliced
Cooking spray

Steps:

Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.
Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.
Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer's directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)

Nutrition Facts : Calories 474.3 calories, CarbohydrateContent 30.6 g, CholesterolContent 105.5 mg, FatContent 20.9 g, FiberContent 5.6 g, ProteinContent 41 g, SaturatedFatContent 6.3 g, SodiumContent 808.1 mg, SugarContent 3.2 g

BEST CHICKEN PESTO PANINI RECIPE - HOW TO MAKE A PANINI

Best Chicken Pesto Panini Recipe - How To Make A Panini image

Learn How To Make The Best Panini from Delish.com.

Provided by Makinze Gore

Categories low sugar easy chicken weeknight meals dinner lunch poultry

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 10

Ingredients

4 tbsp. extra-virgin olive oil, divided
2 boneless skinless chicken breasts
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2 ciabatta rolls
1/4 c. pesto
1 tomato, thinly sliced
4 oz. fresh mozzarella, thinly sliced

Steps:

In a large cast iron skillet over medium heat, heat 2 tablespoons oil. Season chicken with oregano, red pepper flakes, salt and pepper. Add chicken to skillet and cook until golden and cooked through, 7 minutes per side. Remove from pan. Build panini: Slice ciabatta rolls in half, then spread about ¼ of the pesto on bottom half of each roll. Top with tomato, chicken, and mozzarella. Spread remaining pesto on the top half of each roll. Heat a grill pan with remaining 2 tablespoons oil and add one panini. Cook until bottom is golden and cheese is starting to melt, 5 minutes. Flip then place a heavy skillet on top of sandwich and press down to flatten panini. Cook until golden and cheese is completely melted, another 5 minutes. Repeat with remaining panini.

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