pesto chicken panini

by snappin

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  • add   12-16 cherry tomatoes halved
  • add   salt and pepper
  • add   8 slices of italian bread
  • add   1 pound fresh mozzarella
  • add   4 boneless skinless chicken breasts
  • add   1 cup freshly grated parmesan
  • add   1/2 cup extra virgin olive oil (plus extra)
  • add   1/4 pound fresh basil leaves
  • add   3 cloves garlic
  • add   3/4 cup pine nuts, toasted


  1. season chicken with salt and pepper. Heat a large pan to med, add 2-3 tablespoons olive oil. Add chicken and cook about 5-6 minutes per side or until cooked through. Meanwhile in a food processor add: pine nuts, basil, garlic, 1/4 cup olive oil, parmesan, and salt & pepper. Pulse until smooth. Slice chicken into thin strips, add pesto and tomatoes and mix well. Slice the mozzarella and layer on each slice of bread. Spread the chicken mixture on four of the slices of bread and top with the remaining slices. Heat another pan to medium heat and add 2 tablespoons olive oil. Grill the sandwiches 2 at a time. You may need to add more olive oil to the pan. Slice the sandwiches in half and enjoy. Serve with a cold pasta salad.