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Delicious Chicken Pesto Panini with Mozzarella Recipe!

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This Chicken Pesto Panini with Mozzarella is a delightful combination of juicy chicken, aromatic pesto, and creamy mozzarella, perfect for a quick lunch or cozy dinner. Each bite is a flavorful experience that will transport you to culinary bliss.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 cup fresh basil leaves, packed
  • 1/4 cup pine nuts (or walnuts)
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 cup extra-virgin olive oil
  • 4 slices of ciabatta bread (or your preferred bread)
  • 8 ounces fresh mozzarella cheese, sliced
  • 1 medium tomato, sliced
  • 1/4 cup balsamic glaze (optional, for drizzling)
  • Additional olive oil for brushing

Instructions

  1. Begin with preparing the chicken. Heat a skillet over medium heat. While the skillet heats, season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
  2. Add 1 tablespoon of olive oil to the hot skillet. Place the seasoned chicken breasts in and cook for about 6-7 minutes per side, until golden brown and cooked through. Be careful not to dry them out.
  3. While the chicken is cooking, prepare the pesto. Add the basil leaves, pine nuts, Parmesan, garlic, and some salt and pepper to a blender or food processor. Blend everything while slowly adding the olive oil until a creamy consistency is reached.
  4. Once the chicken is done, remove it from the skillet and let it rest briefly before slicing it.
  5. Heat a grill pan or sandwich maker. Brush the outsides of the ciabatta slices with some olive oil.
  6. On the inside of each slice, spread a generous amount of pesto. Top half of the slices with mozzarella, tomato slices, and the sliced chicken.
  7. Place the other ciabatta slices on top and put the paninis in the grill pan. Grill for about 3-4 minutes per side, until the bread is golden brown and the cheese is melted. Be careful not to burn them.
  8. When the paninis are done, remove them from the pan and let them rest for a few minutes. Optionally, drizzle with balsamic glaze before slicing in half and serving.

Nutrition

Keywords: A common mistake is overcooking the chicken, which makes it dry. Use a meat thermometer to ensure the internal temperature reaches 75 °C. For a perfect grill pattern on the panini, it's helpful to use a grill press or heavy pan to apply even pressure. The ratio of pesto to other ingredients can vary based on personal taste. Experiment with more or less pesto to find the ideal balance. Use fresh mozzarella and let it drain well before assembling to prevent the panini from becoming too wet. If you prefer crispier bread, lightly toast the ciabatta slices in the oven before assembling the panini.

Find it online: https://chefwatermelon.com/leckeres-chicken-pesto-panini-mit-mozzarella-rezept-geniesen/