Chicken Pesto Paninis Food

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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.

CHICKEN, PESTO, AND OLIVE PANINI



Chicken, Pesto, and Olive Panini image

Excellent blend of flavors. You don't need a panini press or Foreman Grill to make these delicious sandwiches.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

2 pieces flat bread (I use Toufayan brand)
1/2 teaspoon olive oil
2 tablespoons pesto sauce (I used Pesto or can use store bought pesto)
1/2 cup kalamata olive, pitted and coarsely chopped
1/2 tomatoes, seeded and coarsely chopped
10 leaves Baby Spinach
6 ounces fresh mozzarella cheese, sliced
1/2 cooked chicken breast, sliced (I used leftover grilled chicken)
salt

Steps:

  • On bottom of both bread pieces brush on olive oil.
  • Spread one tablespoon of pesto (or more if you like) on each piece of bread on the top side. So the bottom will have olive oil and the top will have pesto.
  • On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
  • On top of spinach place 1/4 of mozzarella. Repeat with other bread.
  • Layer on chicken, olives, tomatoes and 1/4 of mozzarella. Repeat on other bread to make two complete sandwiches. Fold in half with the olive oil side on the outside.
  • Grill on panini press or Foreman Grill.
  • If you don't have these (as I don't) heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.

Nutrition Facts : Calories 369.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 87.9, Sodium 839.6, Carbohydrate 7, Fiber 2.5, Sugar 1.9, Protein 28.2

SOURDOUGH CHICKEN PESTO PANINI



Sourdough Chicken Pesto Panini image

I got a new grill pan for the stove and was just trying some things out and this turned out great. I actually grilled the chicken up the night before and then stored it in the fridge until the next afternoon. That way too, it gave me time to let the grill pan cool so I could clean it for the pressing of the sandwich. If you are using a grill pan you will need something heavy to place on top to press it, I used a pot that I just placed a heavy bottle of water into for the weight(Okay it looked a bit strange.. so if you have a panini press go right ahead and use it!, if not this does work!)Also this recipe is for one sandwich, but of course you can double or triple it to meet your needs. You can make your own pesto, but to save time I used store bought.

Provided by my3girlz

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

1 boneless skinless chicken breast
1/2 teaspoon grill mates Montreal chicken seasoning
2 slices sourdough bread (1 inch thick)
2 slices fresh mozzarella cheese (1/2 inch thick)
1 tablespoon pesto sauce
1 tablespoon butter (to spread on soudough for grilling)
cooking spray

Steps:

  • Pound the chicken breast to a uniform thickness.
  • Sprinkle both sides with the grill seasoning.
  • Grease pan with cooking spray.
  • Grill up the chicken till cooked through.
  • Slice Chicken into 1 inch strips.
  • Next get your bread ready, you will need 2 slices (if using uncut loaf cut 2 one-inch slices), Butter both slices on one side. And spread Pesto on one side of one Slice(opposite of the butter of course).
  • Cut 2 1/2 inch thick slices off of Fresh Mozzarella ball.
  • Now we are ready to layer.
  • Start with one slice bread then add chicken strips, mozzarella and the top slice of bread with the pesto on it.
  • Press and enjoy!

Nutrition Facts : Calories 752.3, Fat 29.5, SaturatedFat 16, Cholesterol 143.7, Sodium 1293.3, Carbohydrate 67.7, Fiber 3.8, Sugar 0.9, Protein 51.2

CHICKEN PESTO PANINI



Chicken Pesto Panini image

A simple, fast and very tasty change from your typical sandwich.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 6

1 focaccia bread (2 inches thick), cut into fourths
1/2 cup basil pesto
1 cup cubed cooked chicken breast
1/2 cup chopped red bell pepper
2 tablespoons finely chopped red onion
4 slices (1 oz each) provolone cheese

Steps:

  • Heat closed contact grill 3 to 5 minutes.
  • Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
  • When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.

Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 2 g, TransFat 0 g

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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