Chicken Pesto Panini

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Chicken Pesto Panini Recipe

A hearty and flavorful panini with juicy chicken, creamy pesto, and melted cheese, all sandwiched between two crispy, golden slices of bread. Perfect for lunch or a satisfying dinner!

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1/4 cup pesto sauce (store-bought or homemade)
  • 4 slices of ciabatta or sourdough bread
  • 4 slices of mozzarella cheese (or provolone, fontina, or your choice)
  • 2 tbsp butter, softened (for grilling)
  • Fresh arugula or spinach (optional, for added freshness)

Instructions

1. Cook the Chicken:

  1. Heat 1 tbsp of olive oil in a skillet over medium heat.
  2. Season the chicken breasts with salt and pepper.
  3. Cook the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
  4. Once cooked, remove from heat and let the chicken rest for a few minutes before slicing it thinly.

2. Prepare the Panini:

  1. Spread pesto sauce evenly on one side of each slice of bread.
  2. Place a slice of mozzarella cheese on top of the pesto.
  3. Add a layer of sliced chicken on top of the cheese, then top with a handful of fresh arugula or spinach if desired.
  4. Close the sandwich with the second slice of bread, pesto side down.

3. Grill the Panini:

  1. Heat a grill pan or regular skillet over medium heat.
  2. Lightly butter the outside of each slice of bread.
  3. Place the sandwich on the grill pan and cook for 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy, and the cheese is melted.

4. Serve:

  1. Slice the panini in half and serve warm.

Serving Suggestions

  • Pair with a side of crispy fries, a mixed green salad, or roasted vegetables.
  • You can drizzle extra pesto or balsamic glaze over the top for extra flavor.

Enjoy this mouthwatering Chicken Pesto Panini!

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