Easy Italian Chicken Panini with Pesto (20 Minutes)
Make a crispy Italian chicken panini with pesto and melty mozzarella in 20 minutes. Perfect for a fast lunch or dinner with fresh, bold flavor.
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Cooking tools:
- Panini press
- Meat tenderizer
- Pastry brush
- Skillet
- Stove
- Cutting board
- Chef's knife
- Spatula
- Paper towel
- Aluminum foil
- Plate
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, pounded to 1/4-inch thick
- 1 tablespoon olive oil
- Salt
- black pepper
- 8 slices crusty sourdough or ciabatta bread
- 1/2 cup (120 g) basil pesto
- 8 oz (225 g) fresh mozzarella, sliced and patted dry
- 2 ripe tomatoes, sliced 1/4-inch thick and patted dry
- 12 fresh basil leaves
- 2 tablespoons olive oil, for brushing
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