Chicken Pesto Paninis
This Chicken Pesto Panini recipe is a favorite, mouth-watering option for lunches. The chicken is perfectly seasoned, the pesto brings incredible flavor, and tomato provides a fresh crisp, and the mozzarella melts and holds it all together.
Equipment
- 1 panini press - If you do not have one, use a pan on the stove on medium heat and press down with another pan on top. Cook on each side for a few minutes.
Ingredients
- 2 slices of sandwich bread
- 2 tablespoons of pesto
- 2 slices of tomato
- 2 tablespoons shredded mozzarella
- Cooking oil
- 1/2 chicken breast
- Salt - to taste
- Pepper - to taste
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Chili powder
- 1/4 teaspoon Cumin powder
Instructions
- Set a pan on medium-high heat on the stove and coat it with a thin layer of oil. Turn on your panini press at this time to pre-heat.
- While the pan is heating, cut your 1/2 of chicken into small cubes, around 1/4 inch.
- Once your pan is hot, transfer the chicken to it and sprinkle with salt, and pepper and then 1/4 teaspoon each of onion powder, garlic powder, chili powder, and cumin. Mix it up to cover all of the chicken in seasoning. Flip the chicken to evenly cook all sides. Set aside and cover once cooked.
- For each panini, spread 1 tablespoon of pesto on the first slice of bread. Add your cooked chicken, followed by 2 tablespoons of mozzarella and 2 tomato slices. Cover with the second slice of bread.
- Transfer your panini to the press and press down firmly. Let it grill for 1-2 minutes or until complete.Enjoy!
Notes
This is great served with a diagonal cut and a side of chips and fresh fruit.