Italian Chicken-grilled vegetable Panini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Zucchini, 2 cup, sliced Eggplant, fresh, 1 cup, slicedChicken Breast, no skin, 12 ouncesBread, pita, whole-wheat, 2 pita, large (6-1/2" dia) Goat Cheese, Soft, 2 oz For Pesto:Olive Oil, 1 tbsp Garlic, 2 clovesPumpkin Seeds, 1 oz (85 seeds) Basil, 4 tbsp
If you don't have any leftover chicken, don't despair. Put 4 chicken breasts on a cast iron grill skillet while making the pesto.
In a marble or stone mortar, crush garlic until smooth. Then add fresh basil leaves and continue grinding. Add olive oil and pumpkin seeds. Before grinding, flip chicken breasts over on the grill...continue until your pesto is smooth consistancy as your taste prefer.
Slice zucchini and eggplant. (Some Italian grandmothers insists on placing eggplant covered in rock salt and sit for an hour to remove the bitter taste. They then wash off the salt, press out the excess water and cook) If you have the time, it does make some difference if your sensitive to the eggplant skins taste.
Take cooked chicken off grill and grill the vegetabeles around 2 minutes per side. Put the chicken into pita halves, divide pesto sauce and goat cheese between the four sandwiches. Add grilled vegetables to panini. You can then either grill for 1 minute the sandwiches on each side or pack up the sandwiches for lunch.
Recipe variations: To save time, you can used grilled red bell peppers in place of the other vegetables.
Changing the bread to whole wheat, tortilla , french bread or traditional Italain is a nice way to vary textures.
For cheese- I actually prefer a Sicilian fresh cheese with peppercorns. Fresh cheese in Italy doens't have a special name- just fresh cheese! The adventerous can make their own yogurt fresh cheese, the non- can use a nice pecorrino or other favorite white of choice.
Number of Servings: 4
Recipe submitted by SparkPeople user CRZYLLAMA71.
In a marble or stone mortar, crush garlic until smooth. Then add fresh basil leaves and continue grinding. Add olive oil and pumpkin seeds. Before grinding, flip chicken breasts over on the grill...continue until your pesto is smooth consistancy as your taste prefer.
Slice zucchini and eggplant. (Some Italian grandmothers insists on placing eggplant covered in rock salt and sit for an hour to remove the bitter taste. They then wash off the salt, press out the excess water and cook) If you have the time, it does make some difference if your sensitive to the eggplant skins taste.
Take cooked chicken off grill and grill the vegetabeles around 2 minutes per side. Put the chicken into pita halves, divide pesto sauce and goat cheese between the four sandwiches. Add grilled vegetables to panini. You can then either grill for 1 minute the sandwiches on each side or pack up the sandwiches for lunch.
Recipe variations: To save time, you can used grilled red bell peppers in place of the other vegetables.
Changing the bread to whole wheat, tortilla , french bread or traditional Italain is a nice way to vary textures.
For cheese- I actually prefer a Sicilian fresh cheese with peppercorns. Fresh cheese in Italy doens't have a special name- just fresh cheese! The adventerous can make their own yogurt fresh cheese, the non- can use a nice pecorrino or other favorite white of choice.
Number of Servings: 4
Recipe submitted by SparkPeople user CRZYLLAMA71.
Nutritional Info Amount Per Serving
- Calories: 300.7
- Total Fat: 9.7 g
- Cholesterol: 55.8 mg
- Sodium: 322.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.3 g
- Protein: 27.6 g
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