Pesto Chicken And Arugula Panini Recipes

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CHICKEN PESTO PANINI



Chicken Pesto Panini image

In this chicken pesto panini recipe, the extra-thin bread gets nice and crispy, the mozzarella melts beautifully and the arugula adds a fresh and peppery note to complement the pesto. It's a delicious and easy panini to throw together!

Provided by Liv Dansky

Categories     Healthy Chicken Sandwich Recipes

Time 30m

Number Of Ingredients 10

1 teaspoon dried oregano
½ teaspoon ground pepper
4 chicken breast cutlets (about 1 pound)
1 tablespoon extra-virgin olive oil
¼ cup refrigerated basil pesto
4 whole-grain sandwich thins
2 cups loosely packed baby arugula
4 jarred roasted red pepper strips, drained and patted dry
5 ounces fresh mozzarella cheese, sliced
Cooking spray

Steps:

  • Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.
  • Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.
  • Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer's directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)

Nutrition Facts : Calories 474.3 calories, Carbohydrate 30.6 g, Cholesterol 105.5 mg, Fat 20.9 g, Fiber 5.6 g, Protein 41 g, SaturatedFat 6.3 g, Sodium 808.1 mg, Sugar 3.2 g

PESTO CHICKEN PANINI



Pesto Chicken Panini image

Provided by Sandra Lee

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package chicken tenders, rinsed and patted dry
1/2 cup prepared pesto
1/2 cup mayonnaise
1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
4 slices pre-sliced mozzarella
1 cup baby arugula or spinach, rinsed and patted dry
2 tomatoes, sliced
15 fresh basil leaves

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.

PESTO CHICKEN AND ARUGULA PANINI



Pesto Chicken and Arugula Panini image

Make and share this Pesto Chicken and Arugula Panini recipe from Food.com.

Provided by rickoholic83

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

2 French rolls
2 tablespoons basil pesto
6 ounces grilled chicken, thinly sliced
2 ounces gruyere cheese, sliced
1 cup arugula leaf

Steps:

  • Preheat panini press or stovetop griddle pan.
  • Slice buns in half. Pick out some of the bread from the top and bottom halves to create a slight depression.
  • Brush outsides of buns lightly with oil.
  • Spread cut sides of buns with pesto.
  • Top one side of each bun with chicken, cheese and arugula. Close buns.
  • Place on panini press or griddle. Cover with grill top or grill press.
  • Grill 2-3 minutes on each side or until golden and cheese starts to melt.

Nutrition Facts : Calories 376.5, Fat 14.1, SaturatedFat 6.6, Cholesterol 103.5, Sodium 393.9, Carbohydrate 22.3, Fiber 3.2, Sugar 0.5, Protein 39

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