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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Enjoy this panini with jalapeno-flavoured havarti or feta and replace basil with spinach leaves. Ingredients:
1/2 lb boneless skinless chicken breast |
4 panini rolls, split lengthwise, leave sides attached |
4 tablespoons pesto sauce |
12 fresh basil leaves |
1 cup sliced mushrooms |
2 marinated red peppers, thinly sliced |
1 cup shredded mozzarella cheese |
Directions:
1. On barbecue, under broiler, or in a toaster oven, grill chicken over medium heat for 6 to 12 minutes.
2. Turn once halfway through cooking.
3. Cut chicken in thin slices.
4. Spread pesto on each half of panini.
5. Fill each panini with chicken, 3 basil leaves, mushrooms, sliced pepper and mozzarella.
6. Heat on grill, or in a frying pan, flattening with a spatula.
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