Chicken Caprese Pesto Panini Recipe
Juicy chicken, mozzarella, tomatoes, and pesto come together in this Chicken Caprese Pesto Panini. A quick and easy sandwich full of flavor!
Servings: 2 servings
Calories: 414kcal
Equipment
- 1 panini press optional
- 1 cast iron skillet if you don't have a press
- 1 heavy bottomed pot
- 1 cutting board
- 1 bread knife or sharp chef's knife
Ingredients
- 4 slices bread
- 6 slices chicken breast
- 4 slices fresh mozzarella cheese
- 4 pieces roasted red pepper
- 3 tablespoon pesto divided
Instructions
- Preheat your panini press (or cast iron skillet) to a medium heat.
- Then, take two pieces of bread and spread an even amount of pesto on both sides.
- Fold 2-3 pieces of chicken breast onto one side of the bread, then top with the cheese and roasted red peppers.
- Place the other slice of bread on top, pesto-side down, then add to the panini press or the cast iron skillet.
- Close the panini press and cook for 15-20 minutes or until the mozzarella melts and the top of the bread gets crisp. If you are using a cast iron skillet, weigh down the panini with a heavy pot or plate, flipping halfway through, for approximately 20 minutes. Slice and serve.
Nutrition
Calories: 414kcal | Carbohydrates: 30g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 861mg | Potassium: 136mg | Fiber: 3g | Sugar: 5g | Vitamin A: 849IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 2mg
