Grilled Chicken Pesto Panini Recipes

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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.

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

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