Grilled Chicken and Roasted Red Pepper Panini
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 whole Boneless, Skinless Chicken Breasts
8 whole Sun-dried Tomatoes, Packed In Oil
3 Tablespoons Prepared Basil Pesto
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1/2 teaspoon Kosher Salt
Freshly Ground Black Pepper
1/4 cup Mayonnaise
2 whole Red Bell Peppers
8 whole Slices Provolone Or Mozzarella Cheese
8 slices Good Whole Grain Sandwich Bread
4 Tablespoons Butter, Softened
Instructions
Slightly flatten chicken with a mallet (just until uniform thickness.)
In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.
After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.
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