Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Mary Drennen
Recipe by Cooking Light January 2013

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Recipe Summary

hands-on:
38 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut bread in half horizontally.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

391 calories; fat 15.8g; saturated fat 4g; sodium 793mg.
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