Easy Italian Chicken Panini with Pesto (Print version)
Crispy Italian chicken panini with pesto and mozzarella, ready in 20 minutes for a fast, flavorful lunch or dinner.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless, skinless chicken breasts, pounded to 1/4-inch thick
02 -
1 tablespoon olive oil
03 -
Salt and black pepper
For assembly
04 -
8 slices crusty sourdough or ciabatta bread
05 -
1/2 cup (120 g) basil pesto
06 -
8 oz (225 g) fresh mozzarella, sliced and patted dry
07 -
2 ripe tomatoes, sliced 1/4-inch thick and patted dry
08 -
12 fresh basil leaves
09 -
2 tablespoons olive oil, for brushing
# Instructions:
01 -
Season the cutlets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden and cooked through to 165°F. Transfer to a plate and let rest.
02 -
Spread pesto on one side of each bread slice. Layer 4 slices with chicken, tomato, mozzarella, and fresh basil leaves. Top with the remaining bread, pesto-side down.
03 -
Brush the outside of each sandwich lightly with olive oil. Place in a preheated panini press and cook for 4-5 minutes until the bread is crisp and the cheese melts. Alternatively, cook in a heated skillet with a heavy weight on top, flipping halfway through.
04 -
Let the panini rest for 1 minute, then slice in half and serve immediately.
# Good to know:
01 -
Best eaten right off the press while the crust is crisp and the cheese is still stretchy.