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Greek Marinated Chicken Panini With Pesto

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“Excellent tasting panini. I recommend using a panini press but if you don't have one then you can use two cast iron skillets. This is a recipe i came up with on a whim and it tasted great.”
READY IN:
6mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
  2. With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
  3. Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
  4. Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
  5. Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

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