|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|
|1/4||tsp black pepper|
|1||(7-ounce) tub prepared pesto|
|8||slices Italian bread or 4 sandwich rolls|
|8||slices provolone cheese|
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.
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.
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.
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.
This is a great way to use any vegetables that you have on hand! Try with zucchini, yellow squash or even broccoli rabe.