Chicken Pesto Panini
A deliciously simple and satisfying panini filled with juicy chicken, fresh basil pesto, and melted mozzarella.
10 min
Prep
10 min
Cook
4
Serves
550
Calories
Macros · per serving
38g protein
42g carbs
27g fat
Ingredients
For 4 servings
- 2 chicken breast
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 8 tablespoons basil pesto
- 8 slices mozzarella cheese
- 4 ciabatta rolls
- 1 tomato
Instructions
- 1
Slice the chicken breasts in half horizontally to create thin cutlets.
- 2
Season the chicken with salt and black pepper.
- 3
Heat olive oil in a skillet over medium heat.
- 4
Cook the chicken cutlets in the skillet for about 5 minutes on each side until fully cooked.
- 5
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- 6
Slice the tomato into thin rounds.
- 7
Cut the ciabatta rolls in half and spread 2 tablespoons of basil pesto on each bottom half.
- 8
Layer sliced chicken, tomato rounds, and 2 slices of mozzarella cheese on top of the pesto.
- 9
Cover with the top halves of the ciabatta rolls.
- 10
Press the paninis in a panini press or heated skillet for 3-5 minutes until the cheese is melted and the bread is golden and crispy.
- 11
Serve warm.
Cook it this week.
NeatEat plans Chicken Pesto Panini — and the rest of your week — around your budget, groceries included.