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Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 sandwichesJump to Nutrition Facts
Prep Time:15 minsAdditional Time:15 minsTotal Time:30 minsServings:4Yield:4 sandwiches
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:15 mins
Additional Time:
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 sandwiches
Yield:
4 sandwiches
Jump to Nutrition Facts
Jump to recipe
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Nutrition Notes
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Ingredients
1teaspoondried oregano
½teaspoonground pepper
4chicken breast cutlets (about 1 pound)
1tablespoonextra-virgin olive oil
¼cuprefrigerated basil pesto
4whole-grain sandwich thins
4jarred roasted red pepper strips, drained and patted dry
5ouncesfresh mozzarella cheese, sliced
Cooking spray
DirectionsCombine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer’s directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)Frequently Asked QuestionsYes, if you prefer a mild flavor, use spinach. If you like a slightly minty, peppery, anise taste, choose basil.We chose whole-grain sandwich thins to keep the sandwich light and crispy and the calorie count in check. Traditional paninis are made with half-inch-thick slices of dense bread to help the panini maintain its shape while being cooked. Breads like focaccia, sourdough, rye, ciabatta and baguettes are often used.Absolutely. This is a perfect recipe if you’re serving a mixed crowd of meat-eaters and vegetarians, as you can easily replace the chicken with portobello mushrooms or grilled eggplant.You can easily use up a jar of roasted red pepper strips on salads, pizzas, burgers, risottos, polentas and pastas.Originally appeared: EatingWell.com, May 2020
Directions
Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer’s directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)Frequently Asked QuestionsYes, if you prefer a mild flavor, use spinach. If you like a slightly minty, peppery, anise taste, choose basil.We chose whole-grain sandwich thins to keep the sandwich light and crispy and the calorie count in check. Traditional paninis are made with half-inch-thick slices of dense bread to help the panini maintain its shape while being cooked. Breads like focaccia, sourdough, rye, ciabatta and baguettes are often used.Absolutely. This is a perfect recipe if you’re serving a mixed crowd of meat-eaters and vegetarians, as you can easily replace the chicken with portobello mushrooms or grilled eggplant.You can easily use up a jar of roasted red pepper strips on salads, pizzas, burgers, risottos, polentas and pastas.
Combine oregano and pepper in a small bowl. Sprinkle evenly over both sides of chicken. Heat oil in a large skillet over medium-high heat. Add the chicken; cook until golden and cooked through, about 3 minutes per side. Remove from the pan. When cool enough to handle, slice each cutlet in half crosswise.
Spread pesto evenly over cut sides of sandwich thins. Top the bottom halves evenly with arugula, chicken, roasted red pepper and mozzarella; cover with top halves. Press down lightly.
Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with cooking spray. Lightly coat both sides of sandwiches with cooking spray. Heat the griddle or grill according to the manufacturer’s directions. (If using a skillet, heat over medium heat.) Place the sandwiches on the griddle or grill or in the skillet, working in batches if necessary. If using a griddle or grill, close the lid and grill until the bread is toasted, 3 to 4 minutes. (If using a skillet, place a heavy saucepan or skillet on top of the sandwiches. Cook until the bottoms are toasted, about 2 minutes. Flip the sandwiches; top again with the saucepan or skillet. Cook until the other side is toasted, about 2 more minutes.)
Frequently Asked QuestionsYes, if you prefer a mild flavor, use spinach. If you like a slightly minty, peppery, anise taste, choose basil.We chose whole-grain sandwich thins to keep the sandwich light and crispy and the calorie count in check. Traditional paninis are made with half-inch-thick slices of dense bread to help the panini maintain its shape while being cooked. Breads like focaccia, sourdough, rye, ciabatta and baguettes are often used.Absolutely. This is a perfect recipe if you’re serving a mixed crowd of meat-eaters and vegetarians, as you can easily replace the chicken with portobello mushrooms or grilled eggplant.You can easily use up a jar of roasted red pepper strips on salads, pizzas, burgers, risottos, polentas and pastas.
Frequently Asked Questions
Yes, if you prefer a mild flavor, use spinach. If you like a slightly minty, peppery, anise taste, choose basil.
We chose whole-grain sandwich thins to keep the sandwich light and crispy and the calorie count in check. Traditional paninis are made with half-inch-thick slices of dense bread to help the panini maintain its shape while being cooked. Breads like focaccia, sourdough, rye, ciabatta and baguettes are often used.
Absolutely. This is a perfect recipe if you’re serving a mixed crowd of meat-eaters and vegetarians, as you can easily replace the chicken with portobello mushrooms or grilled eggplant.
You can easily use up a jar of roasted red pepper strips on salads, pizzas, burgers, risottos, polentas and pastas.
Originally appeared: EatingWell.com, May 2020
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Nutrition Facts(per serving)474Calories21gFat31gCarbs41gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Arugula, raw.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Arugula, raw.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture. FoodData Central.Arugula, raw.
