PESTO CHICKEN PANINI
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.
CHICKEN PESTO PANINIS
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
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
TYSONANDREG; GRILLED CHICKEN PANINI
Panini is actually the plural form of the Italian word panino, which means either a sandwich bun or the sandwich itself. This style of sandwich, grilled and served hot, has become enormously popular in restaurants. Now you can make your own.
Provided by Food Network
Number Of Ingredients 17
Steps:
- 1. Spread one tablespoon pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down.
- 2. Brush the outer sides of each sandwich with olive oil.
- 3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side.
- Serving Suggestion: Cut sandwiches diagonally. Serve with pasta salad. Refrigerate leftovers.
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
- Copyright 2016 Television Food Network, G.P. All rights reserved
GRILLED PESTO CHICKEN DINNER
Steps:
- 1.Preheat oven to 375°F. Coat an 11x8 baking dish with nonstick cooking spray.
- 2.In a medium bowl, mix together vegetable blend and 3 tsp. of pesto sauce. Spoon evenly into baking dish. Arrange frozen chicken breasts in single layer on top. Spread remaining 1 tsp. of pesto sauce over chicken breasts.
- 3.Bake uncovered for 18 to 20 minutes, or until heated through.
- 4.Meanwhile, prepare mashed potatoes according to package instructions. In a small saucepan over medium heat, cook Gravy for 3 to 5 minutes, or until heated through, stirring occasionally.
- 5.To serve, divide prepared mashed potatoes and vegetable blend between 6 plates. Place 1 chicken breast on each plate and serve with warm gravy.
CHICKEN PESTO PANINI
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
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
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