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Chicken Panini with Pesto

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  • Prep 20 min
  • Total 45 min
  • Ingredients 6
  • Servings 4
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These hot chicken sandwiches with pesto and cheese are delicious for lunch or a light dinner after a long day of classes or work. I prepared them last week to share with my friends at home and they all loved them.
by Jeannette Quiñones Cantore
Updated Nov 20, 2015
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Ingredients

  • 4 boneless and skinless chicken breasts
  • 2 tablespoons balsamic vinegar
  • 4 thick slices of mozzarella cheese
  • 1 pound French bread
  • 1/2 cup of pesto
  • Salt and pepper to taste

Directions

  •  
    1
    Season the chicken with salt, pepper and vinegar. Let marinate for 15 minutes before using. Leave over night if you want.
  •  
    2
    Cook 7 minutes on each side on the grill or cook in the oven at 350°F for 15 minutes.
  •  
    3
    Cut the bread and spread one teaspoon of pesto on each piece of bread, add the cheese to the breast and create the sandwich. Move to the grill or to oven and toast on each side to your preference.
  •  
    4
    Serve with potato or plantain chips.

Expert Tips

  • tip 1
    You can use mahi mahi or salmon instead of chicken.
  • tip 2
    You can also use pork or chicken thighs.
  • tip 3
    The vegetarian version can be made with tomatoes, eggplant or grilled portobello mushrooms.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These hot chicken sandwiches with pesto and cheese are delicious for lunch or a light dinner after a long day of classes or work. I prepared them last week to share with my friends at home and they all loved them.
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