Grilled Pesto Chicken Panini

Kitty FloridoSeptember 18, 2010

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I like to have the TV on while answering emails after lunch on either the Food Network or Cooking Channel. One of those afternoons there was a re-run of Semi-Homemade Cooking with Sandra Lee. Her show is 70% ready-made products with 30% fresh products, which is why I love the show so much. Gives me great ideas on how to speed up things in the kitchen when needed. I made a few changes to the recipe, and since I was serving it with the Grilled Mango and Grilled Eggplant a la Italian.

Kitty

Grilled Pesto Chicken Panini

Serves 2
Adapted from Pesto Chicken Panini by Sandra Lee

Ingredients:

1 chicken breast, if too small make it two
½ teaspoon of Red peppercorns, ground
½ teaspoon of Sea Salt
½ teaspoon of Garlic powder
1 teaspoon of Rosemary Leaves
2 tablespoons of prepared Pesto
3 tablespoons of Cream Cheese
1 tablespoon of sour cream
4 slices of Mozarella Cheese
½ loaf of Ciabatta bread sliced in half horizontally
1 cup of baby arugula
Fresh Basil leaves

Directions:

Season the chicken breast with the Red peppercorns, Sea Salt, Garlic Powder and Rosemary leaves.
In a small bowl, mix together the prepared Pesto, Cream Cheese and Sour cream.
Preheat an oiled grilling pan over medium-high heat. Grill the chicken tenders for about 5 minutes per side. Make sure not too over cook it or it will dry up.
Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
Spread the Pesto Cream Cheese on both halves of bread. Add arugula, basil leaves, and place the chicken to bottom piece.
Top with Mozzarella cheese and top half of bread.
Place onto the grill pan and place a heavy pan on top of the sandwich.
Grill for 3 minutes per side or until cheese starts to melt.
Cut into 2 portions and serve.