Grilled Chicken Pesto Sandwich

 

Chicken Recipes | How to Make Chicken Pesto Panini | Healthy Cooking Videos By Food Fiesta

Video taken from the channel: Cook With Asha


 

Pesto Chicken Sandwich

Video taken from the channel: Simi’s Kitchen Diaries


 

Chicken Pesto Picnic Sandwich

Video taken from the channel: THP


 

How to Make Chicken Panini | Chicken Recipes | Allrecipes.com

Video taken from the channel: Allrecipes


 

Chicken Pesto Sandwich

Video taken from the channel: Life with Mena


 

Chicken Pesto Panini

Video taken from the channel: Ryan McKay


 

Grilled Chicken Pesto Sandwich | Snack Time | Chef Sanjeev Kapoor | FoodFood

Video taken from the channel: FoodFood


Directions Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicke. Preheat a grill or grill pan over medium-high heat. Measure 1/3 cup pesto into a separate container.

Brush the chicken with the 1/3 cup pesto, then season the chicken with salt and pepper to taste. Grill the chicken until cooked through and juicy, 2 minutes per side; transfer to a plate. Step 1 Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinad. 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.

Directions Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste.

With the. Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat. Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.

Slice bread, tomatoes, onion, and chicken if not already done. On a baking sheet place bread and layer: pesto, chicken, tomatoes, cheese and thinly sliced red onion to the top.. Broil till cheese is melted.

Top with fresh cracked pepper, sea salt and even basil. Place chicken breasts onto the pesto-rubbed pieces of French bread. Top each sandwich with a slice of provolone cheese, several strips of roasted red peppers and a slice of tomato. Place top piece of bread on sandwiches. (Optional) While the grill is still hot (but with the burners turned off), place sandwiches on the grill for 2-3 minutes.

Basil Pesto Grilled Chicken Recipe is a versatile recipe that can be served either as an starter or as a main course dish. Succulent pieces of breast chicken coated in an earthy fresh basil pesto taste heavenly. There’s absolutely nothing like homemade pesto, with.

List of related literature:

Try the Chicken Pesto Sandwiches using this same recipe, too.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Add the pesto and toss to coat.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

• Use a few tablespoons of pesto as an easy marinade for chicken or fish.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the pesto and toss until the chicken pieces are evenly coated.

“The Glorious Pasta of Italy” by Domenica Marchetti, France Ruffenach
from The Glorious Pasta of Italy
by Domenica Marchetti, France Ruffenach
Chronicle Books LLC, 2011

To finish the salad and complete our deconstructed pesto, we add Parmesan and toasted pine nuts just before serving.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Make the pesto by adding the basil, parsley, garlic, lemon zest and juice, pecans, salt, and pepper to a food processor and blend until everything is well combined—about 10–15 seconds.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

-Make the pesto in the blender:, cup OLIVE OIL, 2 TBS grated LEMON PEEL, 1 TB PINE Nuts, 2 TBS grated PARMESAN CHEESE, 1 teasp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Spread 2 Tbsp. of pesto sauce over each pita; top with mozzarella, chicken, olives, basil, Italian seasoning, salt, pepper, and Parmesan.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

To give the salad a flavor reminiscent of pesto and some crunch, we added a handful of chopped basil and stirred in toasted pine nuts before serving.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

When this salad is sandwiched between two slices of bread, it becomes a caprese sandwich; try it with a little pesto spread on the bread.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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14 comments

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  • Going to buy a panini press next week. Seems like a great thing to have around. Have been on a bit of a keto type diet lately but I definitely enjoy the occasional carb meal.

  • Good video recording! Hereabouts at Y&S FOOD! we love to check out such type of contents. We make Travel & Food movies as well, across the world, and we are continually searching for inspirations as well as techniques. Thank You.

  • Todd, all my recipes have to be short and concise. They’re for firefighters. We lose our focus if a penny rolls across the floor.

  • This is just what I’ve been looking for. Short, concise with a lot of good tips for somebody who doesn’t have a press. Nice work, I’m trying it this weekend!

  • If you don’t have a panini press you are a most undesirable character and you have no stature. You might as well drop out of the human race because you barely qualify as a homosapien in the first place.

  • Well, it was merely a suggestion to your viewer and my Husband loves it. I actually loved it so much that I gifted 7 of them for Christmas. Great reviews, may be worth the investment. Cast iron is great of course too.:)

  • Try the Calaphon Panini Press. They sell it at Macys and you can get it for about $50 when on sale. I LOVE this easy to use, storable pan. You can even grill 90/10 beef in the house on it with hardly any smoke.

  • All my music is from a local Jazz musician by the name of Kevin Bales (I have a profile of him at my website). I love cooking to music so I thought it prudent to have music in the vids. Thanks for the comment.

  • Never had a Panini Press (Calaphon or other). We in the fire service like to make stuff and rebell against all that is ‘easy’, it’s part of what defines us and to deny that would be to deny nature itself 😉 All that being said, I love my cast iron pans (my favorite kitchen tool by far) and it usually fits the bill but perhaps I’ll ask Santa for a Panini Press come X-Mas (hopefully this year I’m on the ‘Nice” list). Thanks for the comment! R.

  • Very Pleased!>>> ur2.pl/1080 I received my Griddler yesterday. This morning I cooked bacon/eggs on it with no problem. This evening I cooked a 1-inch Rib-eye steak on my Griddler with excellent results. Cooking the steak was as simple as it gets. The steak was set to sear at 450 degrees for two minutes and then the Griddler automatically steps down the cooking temperature to 425 degrees. The steak cooked for a total of 8 minutes in the full contact configuration. When done, I ended up with a nice medium to medium-rare steak. I have used the product twice and I am impressed. Great job Cuisinart! Plus, clean-up was very easy.

  • Green pepper and red onion sucks ass for this recipe. Use the same bread, chicken, and pesto, but substitute for tomato confit and feta cheese

  • I just made this for a picnic last week and I loved it! I should of made more because it went fast. Its cheesy and if u love pesto this is perfect for u. Thanks for the recipe.

  • The pesto chicken looks delicious maybe I will try to use it in other recipes, like a nice couscous with roasted vegetables…
    It is just easy enough for me to make on my two plate students kitchenet thingy and it gives a lot of pep and flavor to a variety of dishes I think.

  • I do like the videos of the channel. But, honestly and Im not trying to be rude here, sometimes I just turned the audio off because the voice of the hostess comes out a litte fake, It’s something about her pronunciation. Just my opinion.