This recipe makes more pesto than you'll need for two sandwiches, but it keeps well covered in olive oil in the fridge. Use in eggs, soups, or to toss with pasta (and a handful of parmesan cheese) for a quick weeknight meal.
Chicken Panini with Provolone & Sundried Tomato Pesto
Tomato Pesto:
1 8 oz jar sundried tomatoes, packed in oil
2 cloves garlic
2-3 oz fresh basil leaves (a good handful)
Panini:
4 slices sturdy, whole-grain bread
2 slices provolone cheese
2 chicken breasts
Drain oil from sundried tomatoes. Reserve.
Place sundried tomatoes, garlic, and basil in a food processor. Pulse until well blended, but the mixture still retains some texture.
Pound chicken breasts to 1/4 inch thick. Cook over medium-high heat to sear (we use our grill pan) -- 1-2 minutes/side, or until chicken is no longer pink in the center.
Smear both slices of bread with tomato pesto. Place chicken and provolone between, and place in a panini press for 4-5 minutes. OR place back on the grill pan for 3-4 minutes/side -- until bread is beginning to crisp and cheese is melted.
Makes 2 sandwiches
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