Scrumptious Chicken Pesto Panini with Tomato-Basil Salsa

Allergens

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Ingredients

• 12 oz boneless, skinless chicken breast 8 tbsp prepared basil pesto 4 large tomatoes, diced 1/2 cup fresh basil leaves, chopped 1 medium red onion, finely chopped 2 cloves garlic, minced 3 tbsp olive oil 6 slices whole
• grain panini bread Salt and pepper, to taste

Instructions

1. Season the chicken breasts with salt and pepper to taste. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Cook chicken until no longer pink, about 6 7 minutes per side. Remove from pan and let cool slightly before slicing.
2. In a small bowl, mix together diced tomatoes, chopped basil, red onion, garlic, salt, and pepper. Add 2 tablespoons of olive oil and toss well to combine. Set aside.
3. To assemble panini, spread 1 2 tablespoons of pesto onto each slice of panini bread. Place sliced chicken on one side of the bread and top with a generous scoop of tomato basil salsa. Place another piece of bread on top to form a sandwich.
4. Preheat a non stick skillet or panini press over medium heat. Cook each sandwich for about 2 minutes per side, until the bread is golden brown and crispy. Slice in half diagonally before serving.

Chef’s Insight

To add a touch of luxury, substitute prosciutto for chicken or use mozzarella cheese to create a Caprese-inspired panini.

Notes

For a vegetarian option, replace chicken with grilled vegetables like zucchini or eggplant.