search
Perdue
Grilled Vegetable and Pesto Chicken Panini
What Do You Think? Your Rating:

All fields are required.

Thank you for sharing your thoughts.

swipe-up
swipe-up

Grilled Vegetable and Pesto Chicken Panini

Ingredients

1 package PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless, Skinless Chicken Breasts
large red bell pepper, sliced
medium red onion, sliced
3 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 (7-ounce) tub prepared pesto
8 slices Italian bread or 4 sandwich rolls
8 slices provolone cheese
Step One

Grilled Vegetable and Pesto Chicken Panini

  • Time 25Min
  • Serve SERVES 4
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 770
% Daily Value*
Total Fat 44g 68%
Saturated Fat 14g 70%
Cholesterol 130mg 43%
Sodium 1450mg 60%
Total Carbs 39g 13%
Dietary Fiber 3g 12%
Sugars 7g
Protein 58g
Vitamin A 40%
Vitamin C 240%
Calcium 60%
Iron 20%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 770
  • Protein 58g
  • Sodium 1450mg
  • Sat.Fat 14g
  • Sugar 7g

Grilled Vegetable and Pesto Chicken Panini

ingredients

Ingredients

1 package PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless, Skinless Chicken Breasts
large red bell pepper, sliced
medium red onion, sliced
3 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 (7-ounce) tub prepared pesto
8 slices Italian bread or 4 sandwich rolls
8 slices provolone cheese
ingredients

Step one: Toss

In a bowl, toss the thin sliced chicken breasts with 4 tablespoons of pesto and 1 tablespoon olive oil. In another bowl, toss the peppers and onions with the remaining 2 tablespoons of olive oil, salt and pepper.

ingredients

Step two: Grill

Preheat a grill or grill pan to medium-high heat. Grill the chicken and vegetables until vegetables are tender and slightly charred and the chicken is cooked through, about 2 to 3 minutes per side. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove the chicken and vegetables from the grill.

ingredients

Step three: Layer

Lay the 8 slices of bread on a sheet tray or cutting board. Spread the remaining pesto on the bread. On 4 of the bread slices, layer a slice of Provolone cheese, a chicken slice, onions, pepper and another slice of Provolone cheese. Top with the remaining 4 slices of bread, pesto side down.

ingredients

Step four: Serve

Turn the grill or grill pan down to medium-low. Place the paninis on the grill. Place a heavy cast-iron skillet or panini press on top of sandwich. Grill for 2 to 3 minutes until bread is crisp. Remove the skillet, turn the paninis over and continue pressing with the skillet for another 2 to 3 minutes until bread is crisp and the cheese is melted. Remove the Grilled Vegetable and Pesto Chicken Panini from the grill and cut in half. Serve with potato chips and a glass of lemonade or Pinot Grigio.

TIP: This is a great way to use any vegetables that you have on hand! Try with zucchini, yellow squash or even broccoli rabe.

TA DA!

Grilled Vegetable and Pesto Chicken Panini

ADD A COMMENT
Rated NaN/5 based on 0 customer reviews
Serves 4 https://www.perdue.com/recipeimages/grilled_veg_pesto_chicken_panini_thumb.jpg https://www.perdue.com/recipeimages/grilled_veg_pesto_chicken_panini_thumb.jpg