Tuscan Pesto Chicken Panini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sauteed chicken topped with homemade pesto and provolone cheese between ciabatta bread gives Tuscan Pesto Chicken Panini its Italian twist. 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 |
Directions:
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.
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