Chicken-Pesto Panini

Serves: 4
Total Calories: 299


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.

Nutritional Facts:

Serves: 4
Total Calories: 299
Calories from Fat: 189

This Chicken-Pesto Panini recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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