Italian Chicken Panini Recipe

straight on shot of Italian chicken panini halves on plate topped with basil

Course: Main Course, Main Dish

Cuisine: American, Italian

Keyword: chicken panini, italian panini

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 586kcal

Author: Chef Jessica Anne

Italian Chicken Panini Recipe - Crusty bread filled with gooey mozzarella cheese, roasted red pepper, shredded chicken and lots and lots of garlicky pesto.

Print Recipe

Equipment

Panini Press

Ingredients

4 slices Italian bread , thickly sliced
2 tablespoons pesto
1 chicken breast , cooked and sliced in half lengthwise
2 tablespoons red onion , slivered
1/4 cup roasted red peppers , thinly sliced
4 ounces low moisture, part skim mozzarella
Cooking Spray

Instructions

Slather two of your chosen sandwich bread evenly with pesto, lots of pesto.
Top each with one half of the chicken breast and then evenly divide the red onion, red peppers and mozzarella cheese. Top each with another piece of chosen bread.
Heat the panini press and coat with the cooking spray.
Place the sandwiches inside to press and grill for 3-4 minutes on each side. Time will vary on the thickness of your bread and the press.
When sandwich is heated though and the cheese is melted, remove and with a swift hack, chop in half. Serve while hot.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

If you don't want to use a whole chicken breast, you can use precooked chicken, a chicken cutlet or even homemade shredded chicken or a store bought rotisserie chicken.

Nutrition