Pesto Chicken Panini

A vibrant and healthy pesto chicken panini layered with roasted pesto chicken, fresh cucumbers, tomatoes, and crisp greens inside crusty ciabatta.

Ingredients

• 1 loaf ciabatta
• 30 g pesto seasoning sauce
• 2 chicken thighs
• 2 chicken tenderloin
• 2 tbsp salad dressing
• 1 cucumber
• 1 bunch romaine lettuce
• 1 cup cherry tomatoes
• 1 bunch kale
• 1 tbsp olive oil
• to taste black pepper
• to taste sea salt

Instructions

1. 1Debone the chicken thighs

   

   Begin by placing the raw chicken thighs on a wooden cutting board. Carefully use a sharp knife to slice along the bone and remove it completely, keeping the meat intact for even cooking in the panini.

   Tip: A sharp boning knife makes removing the thigh bone much easier and safer.
2. 2Cut into pieces

   

   Once the chicken thighs are fully deboned, use your knife to cut the meat into smaller, bite-sized sections. This helps the chicken cook faster and absorb the marinade more evenly.

   Tip: Try to cut the chicken pieces into uniform sizes so they all finish cooking at the same time.
3. 3Slice the tenderloins

   

   Take the chicken tenderloins and slice them diagonally into quarters on the cutting board. Angling the knife creates larger surface areas on the meat, which is perfect for roasting.

   Tip: Slicing across the grain diagonally keeps the tenderloin pieces tender and easy to bite into.
4. 4Add the marinade

   

   Transfer all the prepared chicken thigh sections and sliced tenderloins into a clean metal tray. Add 30 grams of pesto seasoning sauce right on top, followed by a pinch of salt and black pepper to taste.

   Tip: If you prefer a stronger basil flavor, you can increase the amount of pesto slightly.
5. 5Mix the chicken

   

   Thoroughly mix the chicken pieces with the pesto, salt, and black pepper until every piece is evenly coated. Finally, drizzle a little olive oil over the mixture to help the chicken roast beautifully in the oven.

   Tip: Letting the chicken marinate for 10-15 minutes before baking will deepen the savory pesto flavor.
6. 6Bake the seasoned chicken

   

   Place the tray of seasoned chicken pieces into the preheated oven and bake at 175 degrees for 10 minutes. As the oven opens, a rich and fragrant basil aroma fills the air.

   Tip: Keep a close eye on the baking time to ensure the chicken stays tender and juicy.
7. 7Spread green pesto sauce

   

   Take the bottom half of the ciabatta bread and use a knife to evenly spread a layer of green pesto seasoning sauce across the surface.

   Tip: Spread the sauce right into the air pockets of the bread so every bite has full flavor.
8. 8Add salad dressing

   

   Drizzle and spread a layer of white salad dressing directly over the previously applied pesto sauce on the ciabatta bread.

   Tip: Combine the creamy salad dressing smoothly with the herbaceous pesto for a rich base flavor.
9. 9Layer fresh greens

   

   Place a handful of fresh romaine lettuce and green kale leaves directly onto the dressed ciabatta bread.

   Tip: Wash and dry the greens thoroughly before layering to prevent the bread from becoming soggy.

Burn It Off

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