Chicken Pesto Panini

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 522kcal

Ingredients

  • 2 Chicken breast boneless skinless butterflied
  • 2 tbsp Mayonnaise
  • 2 tbsp Pesto sauce
  • 8 slices Sourdough bread
  • 8 slices Provolone cheese sliced
  • 2 cups Arugula
  • 12 slices Tomato
  • 2 oz Potato chips

Instructions

  • Preheat a panini style grill. Lightly grease with nonstick spray.
    (alternatively use a nonstick pan on medium heat with a lid).
  • In a bowl mix the mayo and pesto.
  • Preheat a grill or grill pan on medium heat, season both sides of the well chicken with salt and pepper. Cook on both sides to an internal temperature of 160 degrees. (cook time depends on how thick the breast is.) Once cooked slice the chicken.
  • Spread the mayo mixture on the bread and layer with a slice of cheese, arugula, chicken, tomato, another slice of cheese, and top with a slice of bread.
  • Cook on the panini grill until golden brown and the cheese is melted.
  • Cut in half and serve with chips.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 522kcal | Carbohydrates: 40g | Protein: 30g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 881mg | Potassium: 863mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1658IU | Vitamin C: 18mg | Calcium: 424mg | Iron: 3mg

Chicken Pesto Panini

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 522 kcal

Ingredients
  

  • 2 Chicken breast boneless skinless butterflied
  • 2 tbsp Mayonnaise
  • 2 tbsp Pesto sauce
  • 8 slices Sourdough bread
  • 8 slices Provolone cheese sliced
  • 2 cups Arugula
  • 12 slices Tomato
  • 2 oz Potato chips

Instructions
 

  • Preheat a panini style grill. Lightly grease with nonstick spray.
    (alternatively use a nonstick pan on medium heat with a lid).
  • In a bowl mix the mayo and pesto.
  • Preheat a grill or grill pan on medium heat, season both sides of the well chicken with salt and pepper. Cook on both sides to an internal temperature of 160 degrees. (cook time depends on how thick the breast is.) Once cooked slice the chicken.
  • Spread the mayo mixture on the bread and layer with a slice of cheese, arugula, chicken, tomato, another slice of cheese, and top with a slice of bread.
  • Cook on the panini grill until golden brown and the cheese is melted.
  • Cut in half and serve with chips.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 522kcalCarbohydrates: 40gProtein: 30gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 66mgSodium: 881mgPotassium: 863mgFiber: 4gSugar: 7gVitamin A: 1658IUVitamin C: 18mgCalcium: 424mgIron: 3mg
Tried this recipe?Let us know how it was!