- 6 pieces Boneless Breasts Of Chicken, Pounded 1/2" Thick
- 1 cup Pesto
- 1 loaf Italian Bread, Cut Into Thick Pieces
- 1 jar Roasted Red Peppers (drained)
- 6 slices Sharp Provolone Cheese- Cut Thick
- Salt And Pepper
- 3 Tablespoons Butter Or As Much As Desired, For The Bread Slices
If you don't have time, store bought will do
Place chicken between two sheets of plastic wrap and use a mallet to flatten chicken to 1/2 inch thickness. Put chicken in a zip top bag and add 3 tablespoons of pesto into the bag. Seal bag and massage pesto into the chicken. Refrigerate and marinate the chicken for at least 1 hour. Remove chicken from the marinade and salt and pepper each breast.
Heat a skillet or grill pan over medium-high heat. Once it’s hot add the chicken. Grill chicken approximately 5-8 minutes on each side or until no longer pink.
Lay your slices of bread out on a work surface. Spread some pesto on one side of each slice of bread. On 3 of the bread slices add one layer of peppers, one piece of chicken and a layer of provolone cheese. Top with another slice of bread (pesto side in).
Spray your grill pan with olive oil spray and heat it over medium high heat. Lightly butter the outsides of each sandwich. Grill each panini until cheese slightly melts and the bread is toasted to your liking.
|Marinade one or more hours in refrigerator|
|Grille chicken for 5-8 minutes per side.|
|Spread bottom and top of bread with pesto, top with thick provolone cheese.|
|Add your sliced roasted peppers.|
|Top with your grilled chicken.|
|Place on hot grill.|
|Top with weighted press, flip when golden brown.|