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Chicken Pesto Panini
Ingredients
8 (1/2-inch) thick slices Italian bread
1/2 pound chicken breast strips, cooked
4 tablespoons
Traditional Basil Pesto
1 cup spinach leaves
8 slices tomato
4 slices provolone cheese
Olive oil
Directions
Preheat panini press.
Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press.
Place chicken, 1 tablespoon pesto sauce, 1/4 cup spinach leaves, 2 slices tomato, and 1 slice provolone cheese on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up.
Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Serves:
4
Chicken Pesto Panini
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
8 (1/2-inch) thick slices Italian bread
1/2 pound chicken breast strips, cooked
4 tablespoons
Traditional Basil Pesto
1 cup spinach leaves
8 slices tomato
4 slices provolone cheese
Olive oil
Directions
Preheat panini press.
Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press.
Place chicken, 1 tablespoon pesto sauce, 1/4 cup spinach leaves, 2 slices tomato, and 1 slice provolone cheese on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up.
Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Serves:
4
RECIPE TAGS
Indoor Grills
Panini & Sandwich Grills
Main Course
Sandwiches
Chicken
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