Pesto Chicken Panini Recipes

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CHICKEN PESTO PANINI



Chicken Pesto Panini image

A simple, fast and very tasty change from your typical sandwich.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 6

1 focaccia bread (2 inches thick), cut into fourths
1/2 cup basil pesto
1 cup cubed cooked chicken breast
1/2 cup chopped red bell pepper
2 tablespoons finely chopped red onion
4 slices (1 oz each) provolone cheese

Steps:

  • Heat closed contact grill 3 to 5 minutes.
  • Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
  • When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.

Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 2 g, TransFat 0 g

CHICKEN PESTO PANINIS



Chicken Pesto Paninis image

A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.

Provided by LEAHMCINTYRE

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 6

1 focaccia bread, quartered
½ cup prepared basil pesto
1 cup diced cooked chicken
½ cup diced green bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat a panini grill.
  • Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
  • Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 60.9 g, Cholesterol 61.4 mg, Fat 29.4 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 10.9 g, Sodium 1075.5 mg, Sugar 2 g

CHICKEN PESTO PANINI



Chicken Pesto Panini image

In this chicken pesto panini recipe, the extra-thin bread gets nice and crispy, the mozzarella melts beautifully and the arugula adds a fresh and peppery note to complement the pesto. It's a delicious and easy panini to throw together!

Provided by Liv Dansky

Categories     Healthy Chicken Sandwich Recipes

Time 30m

Number Of Ingredients 10

1 teaspoon dried oregano
½ teaspoon ground pepper
4 chicken breast cutlets (about 1 pound)
1 tablespoon extra-virgin olive oil
¼ cup refrigerated basil pesto
4 whole-grain sandwich thins
2 cups loosely packed baby arugula
4 jarred roasted red pepper strips, drained and patted dry
5 ounces fresh mozzarella cheese, sliced
Cooking spray

Steps:

  • Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.
  • Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.
  • Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer's directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)

Nutrition Facts : Calories 474.3 calories, Carbohydrate 30.6 g, Cholesterol 105.5 mg, Fat 20.9 g, Fiber 5.6 g, Protein 41 g, SaturatedFat 6.3 g, Sodium 808.1 mg, Sugar 3.2 g

GRILLED CHICKEN AND BROCCOLI PESTO PANINI



Grilled Chicken and Broccoli Pesto Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 cup walnuts
Kosher salt
2 small heads broccoli, cut into florets (about 3 cups)
1 clove garlic
1 tablespoon honey
1 teaspoon lemon zest, plus 1 tablespoon juice, from half a lemon
1 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
8 slices rustic bread
4 chicken cutlets
1/4 teaspoon red pepper flakes
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice, from half a lemon
1 to 2 large beefsteak tomatoes, sliced into thick rounds and halved

Steps:

  • For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
  • Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
  • For the sandwich: Preheat a grill pan over medium-high heat.
  • Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
  • To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
  • Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.

PESTO CHICKEN PANINI



Pesto Chicken Panini image

Provided by Sandra Lee

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package chicken tenders, rinsed and patted dry
1/2 cup prepared pesto
1/2 cup mayonnaise
1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
4 slices pre-sliced mozzarella
1 cup baby arugula or spinach, rinsed and patted dry
2 tomatoes, sliced
15 fresh basil leaves

Steps:

  • In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
  • In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
  • Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
  • Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
  • Cut into 4 portions and serve.

SOURDOUGH CHICKEN PESTO PANINI



Sourdough Chicken Pesto Panini image

I got a new grill pan for the stove and was just trying some things out and this turned out great. I actually grilled the chicken up the night before and then stored it in the fridge until the next afternoon. That way too, it gave me time to let the grill pan cool so I could clean it for the pressing of the sandwich. If you are using a grill pan you will need something heavy to place on top to press it, I used a pot that I just placed a heavy bottle of water into for the weight(Okay it looked a bit strange.. so if you have a panini press go right ahead and use it!, if not this does work!)Also this recipe is for one sandwich, but of course you can double or triple it to meet your needs. You can make your own pesto, but to save time I used store bought.

Provided by my3girlz

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

1 boneless skinless chicken breast
1/2 teaspoon grill mates Montreal chicken seasoning
2 slices sourdough bread (1 inch thick)
2 slices fresh mozzarella cheese (1/2 inch thick)
1 tablespoon pesto sauce
1 tablespoon butter (to spread on soudough for grilling)
cooking spray

Steps:

  • Pound the chicken breast to a uniform thickness.
  • Sprinkle both sides with the grill seasoning.
  • Grease pan with cooking spray.
  • Grill up the chicken till cooked through.
  • Slice Chicken into 1 inch strips.
  • Next get your bread ready, you will need 2 slices (if using uncut loaf cut 2 one-inch slices), Butter both slices on one side. And spread Pesto on one side of one Slice(opposite of the butter of course).
  • Cut 2 1/2 inch thick slices off of Fresh Mozzarella ball.
  • Now we are ready to layer.
  • Start with one slice bread then add chicken strips, mozzarella and the top slice of bread with the pesto on it.
  • Press and enjoy!

Nutrition Facts : Calories 752.3, Fat 29.5, SaturatedFat 16, Cholesterol 143.7, Sodium 1293.3, Carbohydrate 67.7, Fiber 3.8, Sugar 0.9, Protein 51.2

GRILLED CHICKEN PESTO PANINI



Grilled Chicken Pesto Panini image

If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, and pounded thin
3 tablespoons olive oil
1 tablespoon fresh minced garlic
1 tablespoon dried Italian seasoning
salt and pepper
1 1/2 cups roasted red peppers (bottled or canned)
4 slices provolone cheese (sliced thick)
1/2-3/4 cup pesto sauce (bottled or homemade)
8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread)
olive oil, for brushing on bread

Steps:

  • Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
  • Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
  • Season the breasts with salt and pepper.
  • Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
  • Remove from pan and place on a plate or board.
  • Top each fillet with some of the roasted peppers and a slice of cheese.
  • Spread BOTH sides of the bread with pesto sauce.
  • Place chicken inside the bread and form to a sandwich.
  • Brush both sides of the outside of bread with olive oil.
  • Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
  • Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
  • Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
  • Remove from pan and cut in half.

Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3

ITALIAN CHICKEN PANINI



Italian Chicken Panini image

My mother made up this Italian chicken panini recipe and it is delicious.

Provided by Michelle

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 tablespoon olive oil, or as needed
2 slices Italian bread
1 tablespoon pesto
2 slices mozzarella cheese
¼ pound sliced cooked chicken breast

Steps:

  • Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
  • Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
  • Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 22.6 g, Cholesterol 126 mg, Fat 39.3 g, Fiber 1.5 g, Protein 51 g, SaturatedFat 12.1 g, Sodium 769.9 mg, Sugar 1 g

ITALIAN CHICKEN PANINI



Italian Chicken Panini image

With the addition of classic ingredients like pesto, prosciutto and mozzarella, you can elevate a traditional chicken sandwich into an Italian work of art.

Provided by By Arlene Cummings

Categories     Entree

Time 15m

Yield 1

Number Of Ingredients 8

1 tablespoon basil pesto
1 tablespoon mayonnaise
2 slices bread
2 slices cooked oven roasted chicken
2 slices prosciutto
2 slices mozzarella cheese
2 slices roasted red pepper
1 teaspoon butter

Steps:

  • Spread pesto and mayonnaise on one slice of bread. Layer meats, cheese, and peppers to make a sandwich. Top with second slice of bread.
  • Spread top bread slice with half of butter.
  • Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, place sandwich butter-side down. Top with a brick covered in foil or another pan and press down. Cook for 2 to 3 minutes until golden brown. Butter top bread slice with remaining butter before turning over panini.
  • Grill and press for another minute or two until panini is toasted and cheese is melted.

Nutrition Facts : ServingSize 1 serving

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From therecipes.info


PESTO CHICKEN AVOCADO PANINI - FEELGOODFOODIE
2017-08-22 Spread the pesto on the inside of the french bread. Then layer the mozzarella cheese, tomatoes, shredded chicken, and avocado. Place the other half the french bread on top to close the sandwich. Place the sandwich on the panini (or you can also use a grill pan on medium-heat), close it and let it grill for about 5 minutes until the cheese melts ...
From feelgoodfoodie.net


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