Pesto Chicken Panini

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Sauce, pesto, Classico, basil pesto, 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, ripe, raw, year round average

  1 ¾ cup cherry tomatoes or 261g

• Basil

  Fresh

  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.

Similar Foods

• Chicken Pesto
• Baked Pesto Chicken
• Creamy Pesto Chicken
• Pesto Chicken Gnocchi
• One-Pan Pesto Chicken
• Baked Chicken Pesto Parmasean