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.
PESTO CHICKEN AND ARUGULA PANINI
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
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
CHICKEN WITH ARUGULA PESTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
- Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
- Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
- Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.
ARUGULA PESTO CHICKEN
We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Pulse arugula, basil, pine nuts, garlic and 1 teaspoon salt in a food processor until chopped. While processing, gradually add 1/4 cup oil in a steady stream until mixture is smooth. Using a shredder or spiralizer, shred zucchini lengthwise into long strands., In a large skillet, heat remaining oil over medium heat. Add zucchini strands and chicken. Cook and stir until zucchini is crisp-tender, about 4 minutes., Remove from heat. Add tomatoes, pesto, pepper and remaining salt; toss to coat. If desired, sprinkle with Parmesan cheese. Serve using a slotted spoon.,
Nutrition Facts : Calories 488 calories, Fat 32g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 836mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
POACHED CHICKEN BREASTS WITH ARUGULA PESTO SAUCE
Steps:
- Make arugula pesto sauce:
- In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
- In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve chicken with sauce.
MOZZARELLA PESTO PANINI
Skip the deli line with this Mozzarella Pesto Chicken Panini! You'll love the way the ingredients are tucked into sourdough in this pesto chicken panini.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat panini grill.
- Spread bread slices with pesto; fill with cheese, chicken and arugula.
- Brush outside of sandwich with oil.
- Cook 4 to 5 min. or until golden brown.
Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 750 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 3 g, Protein 16 g
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