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Tuscan Pesto Chicken Panini

Tuscan Pesto Chicken Panini

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

Cooking Light JANUARY 2013

  • Yield: Serves 4
  • Hands-on: 38 Minutes
  • Total: 50 Minutes


  • 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


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.

Nutritional Information

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

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Tuscan Pesto Chicken Panini Recipe