Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons Premium Extra Virgin Olive Oil
- Salt and pepper to taste
- 1/4 cup Fresh Basil Pesto
- 4 slices of your favorite bread (ciabatta, baguette, or panini bread work well)
- 4 slices mozzarella cheese
- 4 slices fresh tomato
- 1/4 cup fresh basil leaves
- 2 tablespoons butter, softened (for grilling)
Instructions:
- Season the chicken breasts with salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
- Add the chicken breasts and cook for about 5-6 minutes per side, or until they are cooked through and have a golden-brown exterior.
- During the last minute of cooking, spread the jarred pesto sauce over the top of the chicken breasts. Allow the pesto to warm and meld with the chicken.
- Remove the chicken from the skillet and let it rest for a few minutes.
- Lay out the slices of bread on a clean surface.
- On two of the bread slices, layer 1 slice mozzarella cheese, 2 slices of tomatoes, and top with chicken breast.
- Top the chicken with fresh basil leaves, remaining cheese, and additional pesto if desired.
- Place the remaining two slices of bread on top to create sandwiches.
- Heat a panini press, grill pan, or skillet over medium heat.
- Spread a thin layer of softened butter on the outsides of each sandwich.
- Place the sandwiches in the preheated grill or skillet and cook for about 3-5 minutes on each side until the bread is toasted, and the cheese is melted.
- If using a skillet, you can press down on the sandwiches with a spatula to create the classic panini grill marks.
- Remove the pesto chicken panini from the grill or skillet and let them cool slightly before slicing.
- Serve them warm and enjoy your delicious, savory panini sandwiches!