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 Hello ladies and gents this the Viking telling you that today we are talking about 

CHICKEN PESTO PANINI


Ingredients

  • 4 tbsp. extra-virgin olive oil, divided
  • 2 boneless skinless chicken breasts
  • 1 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 ciabatta rolls
  • 1/4 c. pesto
  • 1 tomato, thinly sliced
  • 4 oz. fresh mozzarella, thinly sliced


Step 1

In a large cast iron skillet over medium heat, heat 2 tablespoons oil. Season chicken with oregano, red pepper flakes, salt and pepper. Add chicken  to skillet and cook until golden and cooked through, 7 minutes per side. Remove from pan. 

Step 2

Build panini: Slice ciabatta rolls in half, then spread about ¼ of the pesto on bottom half of each roll. Top with tomato, chicken, and mozzarella. Spread remaining pesto on the top half of each roll. 

Step 3

Heat a grill pan with remaining 2 tablespoons oil and add one panini. Cook until bottom is golden and cheese is starting to melt, 5 minutes. Flip then place a heavy skillet on top of sandwich and press down to flatten panini. Cook until golden and cheese is completely melted, another 5 minutes. Repeat with remaining panini.

And as always have a chilled day from the Viking

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