Poultry Panini

Ingredients

• 8 Italian buns (paninis)
• 4 chicken breast fillets (≈150 g each, ready to cook, skinless)
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 2 tbsp plant oil
• 1 ball mozzarella (≈125 g)
• a handful salad leaves (e.g., radicchio, spinach or arugula)
• 4 tsp pesto verde

Instructions

1. 1.

   Preheat the oven grill. Cut the paninis crosswise into about 1 cm thick slices and toast them golden brown in a hot grill pan or on a hot grill. Remove and set aside. Wash the chicken breast fillets, pat dry, season with salt and pepper, dust with flour, tap off excess, and sear all sides in the hot grill pan with 2 Tbsp oil until golden brown. Cook over medium heat until juicy and cooked through.

2. 2.

   Drain the mozzarella and slice it. Wash the salad leaves and shake dry. Spread pesto on four toasted bread slices, top each with a chicken fillet, some salad, and mozzarella. Slice in half and serve with chips and fresh salad if desired.