PESTO CHICKEN PANINI
Steps:
- In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
- In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
- Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
- Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
- Cut into 4 portions and serve.
GRILLED CHICKEN PESTO PANINI
If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3
GRILLED CHICKEN AND BROCCOLI PESTO PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
- Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
- For the sandwich: Preheat a grill pan over medium-high heat.
- Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
- To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
- Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.
CHICKEN PESTO PANINI
A simple, fast and very tasty change from your typical sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill 3 to 5 minutes.
- Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
- When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.
Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 2 g, TransFat 0 g
SOURDOUGH CHICKEN PESTO PANINI
I got a new grill pan for the stove and was just trying some things out and this turned out great. I actually grilled the chicken up the night before and then stored it in the fridge until the next afternoon. That way too, it gave me time to let the grill pan cool so I could clean it for the pressing of the sandwich. If you are using a grill pan you will need something heavy to place on top to press it, I used a pot that I just placed a heavy bottle of water into for the weight(Okay it looked a bit strange.. so if you have a panini press go right ahead and use it!, if not this does work!)Also this recipe is for one sandwich, but of course you can double or triple it to meet your needs. You can make your own pesto, but to save time I used store bought.
Provided by my3girlz
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pound the chicken breast to a uniform thickness.
- Sprinkle both sides with the grill seasoning.
- Grease pan with cooking spray.
- Grill up the chicken till cooked through.
- Slice Chicken into 1 inch strips.
- Next get your bread ready, you will need 2 slices (if using uncut loaf cut 2 one-inch slices), Butter both slices on one side. And spread Pesto on one side of one Slice(opposite of the butter of course).
- Cut 2 1/2 inch thick slices off of Fresh Mozzarella ball.
- Now we are ready to layer.
- Start with one slice bread then add chicken strips, mozzarella and the top slice of bread with the pesto on it.
- Press and enjoy!
Nutrition Facts : Calories 752.3, Fat 29.5, SaturatedFat 16, Cholesterol 143.7, Sodium 1293.3, Carbohydrate 67.7, Fiber 3.8, Sugar 0.9, Protein 51.2
GREEK MARINATED CHICKEN PANINI WITH PESTO
Excellent tasting panini. I recommend using a panini press but if you don't have one then you can use two cast iron skillets. This is a recipe i came up with on a whim and it tasted great.
Provided by ncage
Categories Lunch/Snacks
Time 6m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
- With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
- Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
- Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
- Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).
Nutrition Facts : Calories 650.1, Fat 44, SaturatedFat 11.2, Cholesterol 72.2, Sodium 668.2, Carbohydrate 37.3, Fiber 7.5, Sugar 5.4, Protein 30.4
CHICKEN, PESTO, AND OLIVE PANINI
Excellent blend of flavors. You don't need a panini press or Foreman Grill to make these delicious sandwiches.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- On bottom of both bread pieces brush on olive oil.
- Spread one tablespoon of pesto (or more if you like) on each piece of bread on the top side. So the bottom will have olive oil and the top will have pesto.
- On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
- On top of spinach place 1/4 of mozzarella. Repeat with other bread.
- Layer on chicken, olives, tomatoes and 1/4 of mozzarella. Repeat on other bread to make two complete sandwiches. Fold in half with the olive oil side on the outside.
- Grill on panini press or Foreman Grill.
- If you don't have these (as I don't) heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.
Nutrition Facts : Calories 369.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 87.9, Sodium 839.6, Carbohydrate 7, Fiber 2.5, Sugar 1.9, Protein 28.2
PESTO CHICKEN AND ARUGULA PANINI
Make and share this Pesto Chicken and Arugula Panini recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat panini press or stovetop griddle pan.
- Slice buns in half. Pick out some of the bread from the top and bottom halves to create a slight depression.
- Brush outsides of buns lightly with oil.
- Spread cut sides of buns with pesto.
- Top one side of each bun with chicken, cheese and arugula. Close buns.
- Place on panini press or griddle. Cover with grill top or grill press.
- Grill 2-3 minutes on each side or until golden and cheese starts to melt.
Nutrition Facts : Calories 376.5, Fat 14.1, SaturatedFat 6.6, Cholesterol 103.5, Sodium 393.9, Carbohydrate 22.3, Fiber 3.2, Sugar 0.5, Protein 39
CHICKEN-PESTO PANINI
Number Of Ingredients 6
Steps:
- 1. Spread one side of each bread slice with butter. Place 4 bread slices butter sides down top with chicken, pesto and cheese. Top with remaining bread slices, butter sides up.2. Cover and cook sandwiches in 12-inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with spaghetti sauce. wing it!Instead of Italian bread, try onion or herb focaccia for a change. Slice the focaccia horizontally in half and spread each cut side with butter. Cut focaccia into 4 wedges. Layer chicken, pesto and cheese on bottom wedges and place on large cookie sheet. Add tops of wedges, cut sides up, broil 4 to 6 inches from heat for 3 minutes.1 SANDWICH: Calories 435 (Calories from Fat 225) Fat 25g (Saturated 7g) Cholesterol 70mg Sodium 635mg Carbohydrate 22g (Dietary Fiber 1g) Protein 30g * % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 30% Iron 12% * DIET EXCHANGES: 1 1/2 Starch, 4 Medium-Fat Meat * CARBOHYDRATE CHOICES: 1 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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