Pesto Chicken Panini

Ingredients

• Chicken breast

  raw, skinless

  1 lb or 454g

• Basil pesto

  Classico brand, ready-to-serve

  ½ cup or 124g

• Mozzarella cheese

  low-sodium

  4 slice (1 oz) or 112g

• Spinach

  raw

  1 cup or 30g

• Tomatoes

  red, raw

  1 ¾ cup cherry tomatoes or 261g

• Basil

  15 leaf, whole or 8g

• Bread, Gluten Free

  Little Northern Bakehouse

  4 slice or 120g

Directions

1. Pre-heat oven to 425F. In a plastic bag, combine chicken and 1/2 of the pesto. Set aside and let sit for 15 minutes. In a small bowl, stir together remaining 1/2 of pesto and mayonnaise.
2. Cook the chicken for 20-22 minutes, until cooked through.
3. Spread pesto on both sides of bread; then place cheese on both halves of bread. Add spinach, then tomato, then basil leaves, then pesto chicken to the bottom piece. Top with other half of bread. Place onto a pan and place a heavy pan on top of the sandwich. Grill on medium heat for 3 minutes per side or until cheese starts to melt.