It’s a delicious and easy panini to throw together!
This high-proteinChicken Pesto Paniniis perfectly packable for lunch or makes a quick and easy dinner.
Succulent chicken cutlets get a flavor boost from pungent oregano and woody black pepper.
Briny, herby pesto complements the peppery arugula, antioxidant-rich roasted red peppers and creamy mild fresh mozzarella.
The nutty whole-grain sandwich thins become perfectly toasty-crisp and bring the flavors all together.
Keep reading for expert tips, like how to prep this recipe ahead of time.
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.
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 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.)
Frequently Asked Questions
If you prefer a mild flavor, use spinach.
If you like a slightly minty, peppery, anise taste, choose basil.
We chose whole-grain sandwich thins to keep the sandwich light and crispy and the calorie count in check.
Breads like focaccia, sourdough, rye, ciabatta and baguettes are often used.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
U.S. Department of Agriculture.
FoodData Central.Arugula, raw.
