Welcome back, food enthusiasts! Today, we have a mouthwatering recipe that will surely become a favorite in your kitchen – the Blackstone Pesto Chicken Panini. This delectable dish combines the succulent flavors of pesto-marinated chicken with the crunchiness of a perfectly grilled panini. Get ready to embark on a culinary journey that promises to elevate your taste buds to new heights. Let’s dive right into the ingredients and step-by-step instructions to create this culinary masterpiece.
INGREDIENTS
For the Pesto Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1/4 cup of homemade or store-bought basil pesto (ensure high-quality pesto for the best taste)
- 2 tablespoons of olive oil
- 1 teaspoon of freshly ground black pepper
- 1/2 teaspoon of salt
For the Blackstone Pesto Chicken Panini:
- 4 slices of artisanal ciabatta or sourdough bread (freshly baked for added flavor)
- 1/2 cup of sun-dried tomatoes, thinly sliced
- 1 cup of baby arugula or spinach leaves
- 4 slices of mozzarella cheese (or any cheese of your preference)
- 2 tablespoons of butter (softened)
INSTRUCTIONS
Marinating the Chicken:
- To make the marinade, combine the basil pesto, olive oil, salt, and black pepper in a medium bowl.
- Put the marinade over the chicken breasts in a resealable plastic bag.
- Make sure the chicken is evenly coated with the marinade before sealing the bag.
- Refrigerate the chicken for at least one hour (overnight marinating is recommended) to allow the flavors to permeate the meat.
Preparing the Panini:
- Set a panini press or Blackstone griddle to medium-high heat for preheating.
- Take the marinated chicken out of the fridge and wait a few minutes at room temperature.
- Grill the chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius).
- After the chicken has finished cooking, move it to a cutting board and give it a few minutes to rest before slicing it into thin strips.
Assembling the Panini:
- Spread a substantial amount of softened butter on one side of each slice of bread.
- Place the mozzarella cheese on one side of the buttered surface, then the chicken strips that have been marinated in pesto.
- Then sprinkle on some baby spinach or arugula leaves, and top with the sun-dried tomato slices.
- Another slice of bread, buttered side facing out, should be placed on top of each sandwich.
Grilling the Panini:
- Place the prepared sandwiches on the Blackstone griddle or panini press that has been preheated.
- Cook the panini for two to three minutes on each side, or until the cheese is perfectly melted and the bread is golden brown.
- When finished, take the paninis off the heat and let them sit for a few seconds to cool before serving.
Blackstone Pesto Chicken Panini
Enjoy our mouthwatering recipe for Blackstone Pesto Chicken Paninis. A wonderful grilled sandwich combines chicken with sun-dried tomatoes, melting mozzarella, and flavorful basil pesto. Improve your palate right away with this delicious treat!
Equipment
- Grill or Panini Press
- Cutting board
- Knife
- Medium-Sized Bowl
- Resealable Plastic Bag
- Spatula or Tongs
- Butter Spreader
Ingredients
For the Pesto Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1/4 cup of homemade or store-bought basil pesto (ensure high-quality pesto for the best taste)
- 2 tablespoons of olive oil
- 1 teaspoon of freshly ground black pepper
- 1/2 teaspoon of salt
For the Blackstone Pesto Chicken Panini:
- 4 slices of artisanal ciabatta or sourdough bread (freshly baked for added flavor)
- 1/2 cup of sun-dried tomatoes, thinly sliced
- 1 cup of baby arugula or spinach leaves
- 4 slices of mozzarella cheese (or any cheese of your preference)
- 2 tablespoons of butter (softened)
Instructions
Marinating the Chicken:
- To make the marinade, combine the basil pesto, olive oil, salt, and black pepper in a medium bowl.
- Put the marinade over the chicken breasts in a resealable plastic bag.
- Make sure the chicken is evenly coated with the marinade before sealing the bag.
- Refrigerate the chicken for at least one hour (overnight marinating is recommended) to allow the flavors to permeate the meat.
Preparing the Panini:
- Set a panini press or Blackstone griddle to medium-high heat for preheating.
- Take the marinated chicken out of the fridge and wait a few minutes at room temperature.
- Grill the chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius).
- After the chicken has finished cooking, move it to a cutting board and give it a few minutes to rest before slicing it into thin strips.
Assembling the Panini:
- Spread a substantial amount of softened butter on one side of each slice of bread.
- Place the mozzarella cheese on one side of the buttered surface, then the chicken strips that have been marinated in pesto.
- Then sprinkle on some baby spinach or arugula leaves, and top with the sun-dried tomato slices.
- Another slice of bread, buttered side facing out, should be placed on top of each sandwich.
Grilling the Panini:
- Place the prepared sandwiches on the Blackstone griddle or panini press that has been preheated.
- Cook the panini for two to three minutes on each side, or until the cheese is perfectly melted and the bread is golden brown.
- When finished, take the paninis off the heat and let them sit for a few seconds to cool before serving.
Video
Nutrition Fact –
Nutritional Information (per serving):
