Name: Chicken Pesto Panini
Prep time: 15 min
Total time: 30 min
Ingredients: 1 teaspoon dried oregano; 0.5 teaspoon ground pepper; 4 chicken breast cutlets (about 1 pound); 1 tablespoon extra-virgin olive oil; 0.25 cup refrigerated basil pesto; 4 whole-grain sandwich thins; 2 cups loosely packed baby arugula; 4 jarred roasted red pepper strips, drained and patted dry; 5 ounces fresh mozzarella cheese, sliced; Cooking spray

Chicken Pesto Panini

5.0

(2)

1 Review

In this chicken pesto panini recipe, the extra-thin bread gets nice and crispy, the mozzarella melts beautifully and the arugula adds a fresh and peppery note to complement the pesto. It's a delicious and easy panini to throw together!

Liv Dansky

Updated on June 19, 2020

Prep Time:

15 mins

Additional Time:

15 mins

Total Time:

30 mins

Servings:

Yield:

4 sandwiches

Nutrition Profile:

Egg Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 teaspoon dried oregano
½ teaspoon ground pepper
4 chicken breast cutlets (about 1 pound)
1 tablespoon extra-virgin olive oil
¼ cup refrigerated basil pesto
4 whole-grain sandwich thins
2 cups loosely packed baby arugula
4 jarred roasted red pepper strips, drained and patted dry
5 ounces fresh mozzarella cheese, sliced
Cooking spray

Directions

Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.
Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.
Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer's directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)

Nutrition Facts (per serving)

474	Calories
21g	Fat
31g	Carbs
41g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 474
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 6g	20%
Total Sugars 3g
Protein 41g	82%
Total Fat 21g	27%
Saturated Fat 6g	32%
Cholesterol 106mg	35%
Vitamin A 1346IU	27%
Vitamin C 3mg	4%
Folate 34mcg	9%
Sodium 808mg	35%
Calcium 350mg	27%
Iron 2mg	12%
Magnesium 54mg	13%
Potassium 521mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.