Tuscan Pesto Chicken Panini

recipe
Sauteed chicken topped with homemade pesto and provolone cheese between ciabatta bread gives Tuscan Pesto Chicken Panini its Italian twist.

Yield:

Serves 4
Total time: 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 38 Minutes
Total: 50 Minutes

Nutritional Information

Calories 391
Fat 15.8 g
Satfat 4 g
Sodium 793 mg

Ingredients

8 ounces ciabatta bread
2 teaspoons canola oil
1 pound chicken cutlets
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup basil
1 tablespoon chopped garlic
1 tablespoon toasted pine nuts
1 tablespoon olive oil
1 tablespoon water
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 roasted red bell pepper, peeled
2 (1-ounce) slices provolone cheese

Preparation

1. Cut bread in half horizontally.

2. Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.

3. Combine basil, garlic, pine nuts, olive oil, water, 1/4 ­teaspoon black pepper, and 1/8 teaspoon kosher salt in a mini food processor, and pulse until finely chopped.

4. Cut bell pepper into quarters; discard seeds and ­membranes. Arrange pepper quarters on ­bottom half of bread. Top with provolone cheese and sliced chicken. Spread basil mixture on cut side of top half of bread; place on sandwich. Cut sandwich crosswise into 4 equal portions.

Mary Drennen,

Cooking Light

January 2013
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