Today's recipe: Sundried Tomato Pesto Chicken Panini
As with any sandwich, it all starts with a good bread. We picked up a Rustic Italian Loaf in the bakery section of Kroger.
Fresh basil is also key!! The flavor it adds is worth the splurge! Matt sauteed 1 lb of chicken breast in a skillet with a little olive oil, salt, and pepper. Then chopped and shredded it with a fork.
1/2 cup packed fresh basil leaves
1/2 cup toasted almonds (you can buy them in the bag toasted)
4 garlic cloves
1 tsp lemon zest
1/4 tsp coarse salt
1 cup sun-dried tomatoes
1/4 cup grated parmigianno regianno
1 cup olive oil
Combine all ingredients except oil in a food processor until lightly blended. Slowly add in the oil as you continue to process.That's it! Pretty easy!
Spread the pesto on your bread and layer on the chicken. Drizzle a little olive oil on the top and bottom of the bread and press with Panini Maker. Of course a skillet would work just as well, but you won't get those pretty grill marks.
The sweetness of the sun-dried tomatoes pairs perfectly with the garlic and basil. Add a few sea salted Kettle chips (my latest addiction) on the side, and you have one great dinner!