GRILLED CHICKEN AND BROCCOLI PESTO PANINI
This grilled chicken and pesto panini is crunchy, creamy and delicious. It's so flavorful and satisfying, and it's easy enough for a weeknight dinner.
Provided by Giada De Laurentiis
Categories Main Course
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- As seen on: Giada in Italy, Episode 3. Poolside Picnic.
- 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 it cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, salt, lemon zest and lemon juice and process until finely chopped. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.
- Preheat a grill pan over medium high heat.
- Grill the slices of bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the salt and pepper flakes and drizzle with the olive oil. Place the cutlets on the grill pan and grill until they are golden brown and are cooked through, about 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while still on the grill. 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 tomato with a chicken cutlet and the remaining slices of bread. Cut in half to serve.
- Cooks 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.
Nutrition Facts : ServingSize 4, Calories 1450
GRILLED CHICKEN AND BROCCOLI PESTO PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
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.
PESTO CHICKEN PANINI
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.
GRILLED ITALIAN PESTO PANINI
I took Recipe#235826 (which I LOVE!) and adapted it for one, using a George Foreman grill. Since I was heating the grill anyway, I decided to grill sliced onions and red peppers, to add to the sandwich. It turned out great, and I think it'll travel well, as I needed a sack lunch, for a field trip, tomorrow! I took a bite, and it tasted delicious!
Provided by Belinda in Austin
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your George Foreman grill, or panini maker.
- Slice the roll horizontally; spread with pesto.
- When the grill is ready, add the onion and red pepper slices (I didn't think they needed any seasoning, but you could add Italian dressing, or other seasoning to them, before grilling, if desired); grill until tender.
- Layer the grilled veggies, cheese, and lunchmeat.
- Grill until the cheese melts (you'll have to apply some pressure to the top of the grill when you first insert the sandwich, since the sandwich is pretty thick).
- Slice on the diagonal, and enjoy, now or later!
Nutrition Facts : Calories 515.8, Fat 28, SaturatedFat 13, Cholesterol 164.8, Sodium 3312.7, Carbohydrate 16.5, Fiber 2.4, Sugar 6.1, Protein 48.5
GRILLED CHICKEN PESTO PANINI
If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
- Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
- Season the breasts with salt and pepper.
- Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
- Remove from pan and place on a plate or board.
- Top each fillet with some of the roasted peppers and a slice of cheese.
- Spread BOTH sides of the bread with pesto sauce.
- Place chicken inside the bread and form to a sandwich.
- Brush both sides of the outside of bread with olive oil.
- Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
- Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
- Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
- Remove from pan and cut in half.
Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3
GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO
I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!
Provided by JNTessar
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 1h20m
Yield 1
Number Of Ingredients 11
Steps:
- Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
- Preheat a panini maker.
- Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
- Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.
Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g
CHICKEN PESTO PANINIS
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
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
CHICKEN PESTO PANINI
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
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
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