Tuscan Chicken Pesto Panini

Posted by Wine & Spice on 10/11/2014 to Chicken & Poultry
Serves 4

4 Boneless Skinless Chicken Thighs
2 Tbsp Olive Oil
4 Ciabatta Style Rolls
Pesto (Recipe below)
8 Slices Provolone or Colby Jack Cheese
2 Sliced Tomatoes
1/4 Sliced Red Onion
1 Cup Arugula
4 Tbsp
1 1/2 Tbsp Evening in Tuscany


Preparation:



To begin make sure that the chicken thighs are patted dry with a paper towel. Gently toss chicken in olive oil, place on sheet pan and generously coat both sides with the Evening in Tuscany seasoning. Bake chicken in a 350 degree oven for 20 minutes or till chicken reaches 165 on meat thermometer. Remove from oven and let it rest.

Meanwhile, slice the Ciabatta roll in half, place on a sheet pan and spread the Pesto on all halves. Top each with one slice of cheese. Place in oven for approximate 6 minutes till cheese is melted and bubbly.




Let cool slightly and build your Panini. Layer the chicken and arugula, onion and tomato, top with other half of roll. Slice and enjoy!



Pesto


Makes 1 Cup

2 1/2 Cups Fresh Basil
4 Cloves Peeled Garlic
1/3 Cup Pine Nuts
1/2 Cup Olive Oil
3/4 Cup Grated Parmesan

Preparation:

Toast pine nuts in a medium hot sauté pan until they turn slightly darker. Remove from pan. Add nuts and the rest of the ingredients in a food processor and process until well combined. About 45 seconds. Either use immediately or using a spoon, place spoonfuls on a parchment paper covered sheet pan and freeze. Place frozen Pesto balls in ziploc and enjoy at a later time.








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