Pesto Chicken Panini with Goat Cheese & Roasted Red Peppers
This Homemade Pesto Chicken Panini is a bit of work, but SO worth it. Amazing flavours: Pesto, roasted red pepper, goat cheese, and more!
Course: Main Course
Author: Marie Porter
Panini Press / Indoor Grill
Mini Food Processor
2Bonelessskinless chicken breasts
Salt and pepper
3tablespoonMayonnaise or Garlic aoili
¼cupFresh basil leavespacked
3Garlic clovespeeled and pressed/minced
2tablespoonGrated Parmesan or Asiago cheese
For Sandwich Assembly:
Roasted Red Peppers
4SlicesBread of choice
Heat your panini press
Place the chicken between two pieces of parchment paper. Use a rolling pin to gently beat the chicken breasts to a uniform thickness.
Season chicken with salt and pepper on both sides.
Using grill spray first, grill chicken until it’s cooked through.
While chicken is cooking, add mayo, basil, Parmesan, garlic, and olive oil to a food processor.
Blitz until basil is finely chopped, and everything is well combined.
Season with salt and pepper, to taste. Set aside.
Take out an appropriate amount of roasted red pepper pieces - to personal taste. Place them on paper towels, blot well to absorb all excess moisture.
Once chicken is cooked all the way through:
Assemble your sandwiches: Spread two slices of bread with goat cheese. Top with roasted red pepper, and a chicken breast. Spread the remaining slices of bread with basil mayo, and place on top of the chicken.
Spray your panini press with cooking spray, place sandwiches in the panini press, and cook to desired doneness.