Grilled Tuscan Chicken Panini Recipe

Name: Grilled Tuscan Chicken Panini
Prep time: 130 min
Cook time: 130 min
Total time: 260 min
Yield: Serves 1 or more
Ingredients: 1/4 cup mayonnaise; Fresh Basil; Fresh Lemon Juice; 4 teaspoons minced garlic; 1/4 cup olive oil; 1 teaspoon Italian seasoning; Kosher Salt; Ground Black Pepper; Chicken Tenderloins; Ciabatta; Tomatoes; Avocados; Provolone Cheese

Experience the taste of Tuscany with this mouthwatering Grilled Tuscan Chicken Panini! Succulent grilled chicken marinated in a vibrant blend of lemon, garlic, and Italian herbs is layered with fresh tomatoes, creamy avocado, and melted cheese on crusty bread. This recipe from Louisiana Cookin' by Joan Chastain requires some marinating time but is well worth the wait for a delicious and satisfying meal.

Prep Time 130 mins

Cook Time 130 mins

Calories 751.2 kcal

Protein 73g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grilled Tuscan Chicken Panini

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How to Make Grilled Tuscan Chicken Panini

In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup chopped fresh basil, 1 tablespoon lemon juice, and 1 teaspoon minced garlic. Cover and refrigerate for at least 2 hours.
In a large resealable plastic bag, combine 1/4 cup olive oil, 3 tablespoons lemon juice, 3 teaspoons minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Add 1.5 lbs boneless, skinless chicken breasts to the bag.
Seal the bag and gently toss to coat the chicken thoroughly. Refrigerate for at least 1 hour.
Heat a medium skillet over medium-high heat. Remove chicken from the bag, discarding the marinade.
Grill chicken until browned on both sides and cooked through, about 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
Preheat panini press to medium-high heat.
Spread the mayonnaise mixture evenly on the cut sides of 2 ciabatta rolls (or bread of your choice).
Layer grilled chicken, 1/2 cup sliced tomatoes, 1/2 avocado (sliced), and 1/2 cup shredded mozzarella cheese (or cheese of your choice) on the bottom half of each roll.
Top with the other half of the roll.
Cook the panini in the preheated press for 3-5 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
Carefully remove the panini from the press.
Cut the sandwich into fourths or sixths.
Serve immediately and enjoy!