PESTO & ASPARAGUS CHICKEN PANINI

January 5, 2013

Whew. I’ve turned a corner on the sickness that was totally owning me this week. I’ve heard lots of people had something going around. I even saw on the news the flu is stronger and more widespread this year. Yikes. Hope everyone is staying healthy/not falling victim do being bed-ridden, watching daytime court TV.

Chicken Pesto Panini by Rachel Schultz

PESTO & ASPARAGUS CHICKEN PANINI
Serves 2-3

3 boneless, skinless chicken breasts, cooked
1 lemon, juiced
1 tablespoon Dijon mustard
1/4 cup  olive oil
4 cups arugula
1/2 cup walnuts
3 cloves garlic
1/2 cup parmesan cheese
1/2 cup olive oil
1 bunch asparagus, trimmed
Bread or baguettes
1 cup mozzarella, shredded
Salt & pepper

Whisk lemon juice, dijon, 1/4 cup olive oil, and salt & pepper together in a small bowl.

Chicken Pesto Panini by Rachel Schultz

Pour over chicken for up to four hours. Make pesto by pulsing arugula, walnuts, garlic, parmesan cheese, and 1/2 cup olive oil in a food processor.

Chicken Pesto Panini by Rachel Schultz

Chicken Pesto Panini by Rachel Schultz

Saute asparagus in a splash of olive oil over medium heat for about 4-5 minutes, until slightly tender and bright green.

Chicken Pesto Panini by Rachel Schultz

Assemble sandwiches with a layer of pesto, chicken strips, asparagus, and topped with mozzarella. Grill over medium heat for 2-3 minutes. Slice and serve warm.

Chicken Pesto Panini by Rachel Schultz

5.0 from 1 reviews
PESTO & ASPARAGUS CHICKEN PANINI
 
Author:
Serves: 2-3
Ingredients
  • 3 boneless, skinless chicken breasts, cooked
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • 4 cups arugula
  • ½ cup walnuts
  • 3 cloves garlic
  • ½ cup parmesan cheese
  • ½ cup olive oil
  • 1 bunch asparagus, trimmed
  • Bread or baguettes
  • 1 cup mozzarella, shredded
  • Salt & pepper
Instructions
  1. Whisk lemon juice, dijon, ¼ cup olive oil, and salt & pepper together in a small bowl.
  2. Pour over chicken for up to four hours. Make pesto by pulsing arugula, walnuts, garlic, parmesan cheese, and ½ cup olive oil in a food processor.
  3. Saute asparagus in a splash of olive oil over medium heat for about 4-5 minutes, until slightly tender and bright green.
  4. Assemble sandwiches with a layer of pesto, chicken strips, asparagus, and topped with mozzarella. Grill over medium heat for 2-3 minutes. Slice and serve warm.

Adapted from Bev Cooks.

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Comments

  • You got some lovely photos here. This sandwich really looks so delicious. I do love that it has asparagus in it because I just love this vegetable. This is certainly a good snack for the kids when they come home after class. They really deserve such a treat, you know. Thank you for this recipe.

    • Rachel Schultz

      Thanks! Cool restaurant. I must stop by next time I’m in Fort Lauderdale.

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