Best 6 Chicken Pesto Panini Recipes

**Savor the Delightful Chicken Pesto Panini: A Culinary Symphony of Flavors**

Indulge in the tantalizing flavors of the Chicken Pesto Panini, a culinary masterpiece that harmonizes tender chicken, aromatic pesto, melted cheese, and crispy bread. This delectable sandwich showcases the perfect balance of textures and tastes, making it an irresistible treat for lunch or dinner. In this comprehensive guide, we'll take you on a culinary journey, exploring the art of crafting this delectable dish. Discover variations like the Vegetarian Pesto Panini, a plant-based delight, and the Pesto Chicken Wrap, a portable and flavorful alternative. With detailed recipes and helpful tips, we'll empower you to recreate this savory sensation in the comfort of your own kitchen. Join us as we embark on this culinary adventure, savoring every bite of the Chicken Pesto Panini and its delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN PESTO PANINI

Grilled Chicken Pesto Panini image

If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, and pounded thin
3 tablespoons olive oil
1 tablespoon fresh minced garlic
1 tablespoon dried Italian seasoning
salt and pepper
1 1/2 cups roasted red peppers (bottled or canned)
4 slices provolone cheese (sliced thick)
1/2-3/4 cup pesto sauce (bottled or homemade)
8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread)
olive oil, for brushing on bread

Steps:

Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
Season the breasts with salt and pepper.
Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
Remove from pan and place on a plate or board.
Top each fillet with some of the roasted peppers and a slice of cheese.
Spread BOTH sides of the bread with pesto sauce.
Place chicken inside the bread and form to a sandwich.
Brush both sides of the outside of bread with olive oil.
Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
Remove from pan and cut in half.

Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3

GRILLED CHICKEN AND BROCCOLI PESTO PANINI

Grilled Chicken and Broccoli Pesto Panini image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup walnuts
Kosher salt
2 small heads broccoli, cut into florets (about 3 cups)
1 clove garlic
1 tablespoon honey
1 teaspoon lemon zest, plus 1 tablespoon juice, from half a lemon
1 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
8 slices rustic bread
4 chicken cutlets
1/4 teaspoon red pepper flakes
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice, from half a lemon
1 to 2 large beefsteak tomatoes, sliced into thick rounds and halved

Steps:

For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
For the sandwich: Preheat a grill pan over medium-high heat.
Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.

CHICKEN PESTO PANINI

Chicken Pesto Panini image

A simple, fast and very tasty change from your typical sandwich.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 focaccia bread (2 inches thick), cut into fourths
1/2 cup basil pesto
1 cup cubed cooked chicken breast
1/2 cup chopped red bell pepper
2 tablespoons finely chopped red onion
4 slices (1 oz each) provolone cheese

Steps:

Heat closed contact grill 3 to 5 minutes.
Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.

Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 2 g, TransFat 0 g

SOURDOUGH CHICKEN PESTO PANINI

Sourdough Chicken Pesto Panini image

I got a new grill pan for the stove and was just trying some things out and this turned out great. I actually grilled the chicken up the night before and then stored it in the fridge until the next afternoon. That way too, it gave me time to let the grill pan cool so I could clean it for the pressing of the sandwich. If you are using a grill pan you will need something heavy to place on top to press it, I used a pot that I just placed a heavy bottle of water into for the weight(Okay it looked a bit strange.. so if you have a panini press go right ahead and use it!, if not this does work!)Also this recipe is for one sandwich, but of course you can double or triple it to meet your needs. You can make your own pesto, but to save time I used store bought.

Provided by my3girlz

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 boneless skinless chicken breast
1/2 teaspoon grill mates Montreal chicken seasoning
2 slices sourdough bread (1 inch thick)
2 slices fresh mozzarella cheese (1/2 inch thick)
1 tablespoon pesto sauce
1 tablespoon butter (to spread on soudough for grilling)
cooking spray

Steps:

Pound the chicken breast to a uniform thickness.
Sprinkle both sides with the grill seasoning.
Grease pan with cooking spray.
Grill up the chicken till cooked through.
Slice Chicken into 1 inch strips.
Next get your bread ready, you will need 2 slices (if using uncut loaf cut 2 one-inch slices), Butter both slices on one side. And spread Pesto on one side of one Slice(opposite of the butter of course).
Cut 2 1/2 inch thick slices off of Fresh Mozzarella ball.
Now we are ready to layer.
Start with one slice bread then add chicken strips, mozzarella and the top slice of bread with the pesto on it.
Press and enjoy!

Nutrition Facts : Calories 752.3, Fat 29.5, SaturatedFat 16, Cholesterol 143.7, Sodium 1293.3, Carbohydrate 67.7, Fiber 3.8, Sugar 0.9, Protein 51.2

CHICKEN, PESTO, AND OLIVE PANINI

Chicken, Pesto, and Olive Panini image

Excellent blend of flavors. You don't need a panini press or Foreman Grill to make these delicious sandwiches.

Provided by Vicki in CT

Categories Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 pieces flat bread (I use Toufayan brand)
1/2 teaspoon olive oil
2 tablespoons pesto sauce (I used Pesto or can use store bought pesto)
1/2 cup kalamata olive, pitted and coarsely chopped
1/2 tomatoes, seeded and coarsely chopped
10 leaves Baby Spinach
6 ounces fresh mozzarella cheese, sliced
1/2 cooked chicken breast, sliced (I used leftover grilled chicken)
salt

Steps:

On bottom of both bread pieces brush on olive oil.
Spread one tablespoon of pesto (or more if you like) on each piece of bread on the top side. So the bottom will have olive oil and the top will have pesto.
On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
On top of spinach place 1/4 of mozzarella. Repeat with other bread.
Layer on chicken, olives, tomatoes and 1/4 of mozzarella. Repeat on other bread to make two complete sandwiches. Fold in half with the olive oil side on the outside.
Grill on panini press or Foreman Grill.
If you don't have these (as I don't) heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.

Nutrition Facts : Calories 369.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 87.9, Sodium 839.6, Carbohydrate 7, Fiber 2.5, Sugar 1.9, Protein 28.2

GREEK MARINATED CHICKEN PANINI WITH PESTO

Greek Marinated Chicken Panini With Pesto image

Excellent tasting panini. I recommend using a panini press but if you don't have one then you can use two cast iron skillets. This is a recipe i came up with on a whim and it tasted great.

Provided by ncage

Categories Lunch/Snacks

Time 6m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 slices whole grain bread
2 boneless chicken breasts
1 (8 ounce) bottle marinated artichoke hearts
4 slices swiss cheese
8 teaspoons of bail pesto sauce
1/2 cup extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon lemon pepper seasoning
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 lemon, juice and zest of

Steps:

Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

Nutrition Facts : Calories 650.1, Fat 44, SaturatedFat 11.2, Cholesterol 72.2, Sodium 668.2, Carbohydrate 37.3, Fiber 7.5, Sugar 5.4, Protein 30.4

Tips for Making the Best Chicken Pesto Panini:

Use high-quality ingredients, including fresh pesto sauce, flavorful chicken, and a crusty bread.
Slice the chicken thinly so it cooks quickly and evenly.
Spread the pesto sauce on both sides of the bread to ensure every bite is packed with flavor.
Add a layer of cheese between the chicken and pesto for a melty, gooey center.
Cook the panini in a panini press or a skillet over medium heat until the bread is golden brown and the cheese is melted.
Serve the panini immediately with additional pesto sauce, if desired.

Conclusion:

The chicken pesto panini is a versatile and delicious sandwich that can be enjoyed for lunch, dinner, or even as a quick and easy snack. With its combination of savory chicken, flavorful pesto sauce, and melty cheese, this panini is sure to satisfy your taste buds. Experiment with different types of pesto, cheeses, and fillings to create your own unique panini variations.