Tuscan Pesto Chicken Panini

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

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 38 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 391
  • Fat: 15.8g
  • Saturated fat: 4g
  • Sodium: 793mg

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. 1. Cut bread in half horizontally.
  2. 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. 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. 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.
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