Chicken Pesto Panini

Happy Sunday. E and I have been busy creating new hobbies to fill all our spare time (what spare time!). I pulled two chairs out of the dumpster over a year ago and it has, obviously, been a very slow re-do process. This weekend I have picked up some speed and I would love to post the final product in the next couple of days. I am almost done with one chair, I painted yesterday and today we picked out upholstery that I think really elevate the chair to the next level. E on the other hand has been slowly building up his woodworking tools and creating a never-ending list of “things to make.” I am just excited for him to start making something!

On the dinner front, not much has happened this week as we were very busy. I had book club (shout out to all my book club ladies, can’t wait to start reading the next installment: The Paris Wife!), and a couple of late nights at work. So I have for you all today a quick simple recipe that is great for the summer, which has been pretty standard for most the recipes I have posted so far…Just wait until fall and winter come. I can not wait to start baking! Enjoy

Chicken Pesto Panini

Two Chicken Breasts

Dried Oregano

Dried Thyme

Ciabatta Bread

Mozzarella Cheese

Tomato

Pesto  (I used homemade see recipe below!)

Pound chicken, spread oregano and thyme over chicken and grill on medium for 10-12 minutes (or until done) I usually cook chicken ahead of time to make this meal even quicker. Slice ciabatta in half and place a slice of tomato and two pieces of mozzarella cheese and a layer of pesto on the bread. Place chicken on ciabatta and warm on stove with cast iron grill pan and a Panini press. Poof your all done!

Homemade Pesto

3 cups packed fresh basil leaves

4 gloves of garlic

¾  cup grated parmesan cheese

½ cup olive oil

¼ cup pine nuts

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in a food processor or blender. Blend until smooth paste.

Chicken Pesto Panini

E’s Rating:

5 out of 5

e&e