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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Chicken-Pesto Panini |
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Serves: 4 Print this RecipeSUPER EXPRESS prep: 10 min cook: 5 min 8 slices italian breads, 1/2 inch thick 2 tablespoons butter or margarine, softened 8 slices cooked chicken 4 tablespoons basil pesto 4 slices (1 ounce each) mozzarella cheese Spaghetti sauce, warmed, if desired 1. Spread one side of each bread slice with butter. Place 4 bread slices butter sides down; top with chicken, pesto and cheese. Top with remaining bread slices, butter sides up. 2. Cover and cook sandwiches in 12-inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted. Serve with spaghetti sauce. wing it! Instead of Italian bread, try onion or herb focaccia for a change. Slice the focaccia horizontally in half and spread each cut side with butter. Cut focaccia into 4 wedges. Layer chicken, pesto and cheese on bottom wedges and place on large cookie sheet. Add tops of wedges, cut sides up, broil 4 to 6 inches from heat for 3 minutes. 1 SANDWICH: Calories 435 (Calories from Fat 225); Fat 25g (Saturated 7g); Cholesterol 70mg; Sodium 635mg; Carbohydrate 22g (Dietary Fiber 1g); Protein 30g * % DAILY VALUE: Vitamin A 12%; Vitamin C 0%; Calcium 30%; Iron 12% * DIET EXCHANGES: 1 1/2 Starch, 4 Medium-Fat Meat * CARBOHYDRATE CHOICES: 1 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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