Kitchen Boss Episode 34
Chicken and Pesto Panini Recipes
4 thin cutlets cut from one whole chicken breast (2 per half)
1 clove garlic, smashed
8 x 1/2" slices from artisanal sourdough bread
4 tablespoons basil pesto
4 tablespoons sundried tomato pesto
8 thin slices provolone cheese
1. Salt the chicken and rub with the smashed clove of garlic. Drizzle with a little olive oil and turn to coat. Let rest 15 minutes.
2. Preheat a grill or cast iron pan medium-high. Grill the chicken cutlets until done. Let rest while preparing the sandwiches.
3. Preheat a panini grill according to manufacturer’s instructions. Spread 1 tablespoon basil pesto on four slices of bread. Top pesto with two slices provolone. Slice each chicken breast on the bias, and lay pieces from one breast each over the cheese. Spread one tablespoon sundried tomato pesto over the remaining four slices of bread and top the sandwiches, sundried side down. Brush tops of sandwiches with oil. Place on the panini pan, oiled side down, brush oil over the tops and grill until brown, crisp and the cheese is oozing.