A delightful panini recipe featuring grilled chicken, fresh herbs, and melted cheese, perfect for a satisfying meal.
Zest and juice the lemon into a mixing bowl.
Zesting the lemon before juicing ensures you get the most zest without difficulty.
Add minced garlic, olive oil, and chopped basil to the bowl. Mix well.
Mixing the marinade thoroughly helps distribute the flavors evenly.
Place the chicken breasts between wax paper and pound to an even thickness.
Pounding the chicken ensures even cooking.
Marinate the chicken in the mixture for at least 30 minutes.
Marinating longer enhances the flavor.
Grill the chicken until fully cooked, about 6-8 minutes per side.
Ensure the chicken reaches an internal temperature of 165°F for safety.
Slice the ciabatta bread and spread pesto on each side.
Toasting the bread slightly before assembly adds a nice crunch.
Layer the chicken, cheese, tomato slices, and spinach onto the bread.
Arrange the ingredients evenly for a balanced bite.
Grill the sandwich in a panini press or skillet until the cheese melts.
Pressing the sandwich ensures even grilling and melting.
Serve the panini warm and enjoy.
Pair with a side salad or soup for a complete meal.
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