By Codi Ferguson
Preheat a grill or panini press to medium-high heat.
Season the chicken breasts with salt and black pepper to taste.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let them rest for a few minutes before slicing thinly.
Slice the ciabatta rolls in half and brush the cut sides with the remaining 1 tablespoon of olive oil.
Spread 1 tablespoon of pesto on each half of the ciabatta rolls.
Layer each roll with slices of fresh mozzarella, tomato slices, thinly sliced chicken, and fresh basil leaves.
Close the sandwiches and place them in the grill or panini press. Cook for 5-7 minutes, or until the bread is golden brown and the cheese has melted.
In a large bowl, toss the mixed salad greens with lemon or balsamic vinaigrette, seasoning with salt and pepper to taste.
Serve the hot panini with a side of mixed green salad.
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This Main Course Lunch Dinner Italian recipe is ready in 40 minutes and features Boneless skinless chicken breasts, Ciabatta rolls, Fresh mozzarella and other delicious ingredients. Contains 650 calories total.
Preheat a grill or panini press to medium-high heat.
Season the chicken breasts with salt and black pepper to taste.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let them rest for a few minutes before slicing thinly.
Slice the ciabatta rolls in half and brush the cut sides with the remaining 1 tablespoon of olive oil.
Spread 1 tablespoon of pesto on each half of the ciabatta rolls.
Layer each roll with slices of fresh mozzarella, tomato slices, thinly sliced chicken, and fresh basil leaves.
Close the sandwiches and place them in the grill or panini press. Cook for 5-7 minutes, or until the bread is golden brown and the cheese has melted.
In a large bowl, toss the mixed salad greens with lemon or balsamic vinaigrette, seasoning with salt and pepper to taste.
Serve the hot panini with a side of mixed green salad.
Calories per Serving: 650
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