Grilled Chicken Pesto Panini with Sun-Dried Tomato & Basil Spread

Grilled Chicken Pesto Panini with Sun-Dried Tomato & Basil Spread ingredients

• 2 each boneless, skinless chicken breasts
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 cup sun-dried tomatoes (oil-packed), drained
• 0.25 cup fresh basil leaves
• 2 tbsp Parmesan cheese, grated
• 1 clove garlic clove
• 1-2 tbsp olive oil (from tomatoes or fresh)
• 0.25 tsp black pepper
• 2 each focaccia or ciabatta rolls
• 2 tbsp prepared pesto
• 4 slices provolone cheese slices
• 1 cup baby spinach

How to make Grilled Chicken Pesto Panini with Sun-Dried Tomato & Basil Spread

1. Pat the 2 boneless, skinless chicken breasts dry with paper towels. Drizzle with 1 tablespoon of olive oil and season generously with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder on both sides.
2. Heat a grill pan or outdoor grill over medium-high heat. Grill the seasoned chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer, and they are cooked through with nice grill marks. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
3. While the chicken cooks and rests, prepare the Sun-Dried Tomato & Basil Spread: In a food processor, combine 1/2 cup of drained sun-dried tomatoes (oil-packed), 1/4 cup of fresh basil leaves, 2 tablespoons of grated Parmesan cheese, and 1 minced garlic clove.
4. Pulse the ingredients until finely chopped, then slowly drizzle in 1-2 tablespoons of olive oil (from the sun-dried tomato jar or fresh) until a thick, spreadable paste forms. Season with 1/4 teaspoon of black pepper and set aside.
5. Preheat a panini press or a large skillet over medium heat. If using a skillet, you’ll need another heavy skillet or press to weigh down the sandwiches.
6. Slice the 2 focaccia or ciabatta rolls in half horizontally. Spread 1 tablespoon of prepared pesto evenly on the bottom half of each roll.
7. On the top half of each roll, spread a generous layer (about 2 tablespoons) of the Sun-Dried Tomato & Basil Spread.
8. Layer the sliced grilled chicken, 2 slices of provolone cheese, and 1/2 cup of baby spinach leaves onto the bottom halves of the rolls. Place the top halves on the chicken, spread-side down.
9. Brush the outside of the panini lightly with olive oil. Place the assembled paninis in the preheated panini press and cook for 4-6 minutes, or until the cheese is melted and gooey, the bread is golden brown and crisp, and clear grill marks appear.
10. If using a skillet, place the paninis in the skillet, top with another heavy skillet, and cook for 3-4 minutes per side, then flip and cook for another 3-4 minutes until golden and heated through.
11. Remove from the press or skillet, let cool for 1-2 minutes to firm up slightly, then slice in half diagonally and serve immediately.

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