By Codi Ferguson
Preheat a grill pan or regular frying pan over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add 1 tablespoon of olive oil to the pan and grill the chicken breasts for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 74°C). Remove from heat and let them rest for a few minutes.
Slice the fresh mozzarella and tomatoes into thick slices.
Cut the ciabatta rolls horizontally in half and spread 1 tablespoon of pesto on the bottom half of each roll.
Slice the rested chicken breasts into thin strips.
Layer the chicken strips, mozzarella slices, tomato slices, and fresh basil leaves onto the pesto-covered half of the ciabatta rolls. Cover with the top half of the roll.
Brush the outside of the ciabatta rolls with the remaining olive oil.
Place the prepared sandwiches back onto the grill pan. Press down gently with a spatula and grill each side for about 3-4 minutes until the bread is golden brown and crisp, and the cheese has melted. Remove from the pan.
In a large bowl, toss the mixed salad greens with lemon or balsamic vinaigrette until evenly coated.
Serve the grilled Caprese chicken panini immediately with a side of mixed green salad.
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This Lunch Dinner Italian Sandwich recipe is ready in 30 minutes and features Boneless skinless chicken breasts, Ciabatta rolls, Fresh mozzarella and other delicious ingredients. Contains 700 calories total.
Preheat a grill pan or regular frying pan over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add 1 tablespoon of olive oil to the pan and grill the chicken breasts for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 74°C). Remove from heat and let them rest for a few minutes.
Slice the fresh mozzarella and tomatoes into thick slices.
Cut the ciabatta rolls horizontally in half and spread 1 tablespoon of pesto on the bottom half of each roll.
Slice the rested chicken breasts into thin strips.
Layer the chicken strips, mozzarella slices, tomato slices, and fresh basil leaves onto the pesto-covered half of the ciabatta rolls. Cover with the top half of the roll.
Brush the outside of the ciabatta rolls with the remaining olive oil.
Place the prepared sandwiches back onto the grill pan. Press down gently with a spatula and grill each side for about 3-4 minutes until the bread is golden brown and crisp, and the cheese has melted. Remove from the pan.
In a large bowl, toss the mixed salad greens with lemon or balsamic vinaigrette until evenly coated.
Serve the grilled Caprese chicken panini immediately with a side of mixed green salad.
Calories per Serving: 700
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