Italian Pesto Chicken and Roasted Red Pepper Panini

 "Ingredients:

- 2 boneless, skinless chicken breasts

- 1 cup of homemade or store bought pesto sauce

- 1 large red bell pepper

- 4 slices of fresh mozzarella cheese

- 8 slices of Italian bread

- Olive oil for brushing

Nutrition Info (per serving):

- Calories: 560

- Protein: 35g

- Carbohydrates: 45g

- Fat: 25g

- Cholesterol: 85mg

- Sodium: 800mg

- Fiber: 2g

Directions:

1. Start by marinating the chicken breasts in the pesto sauce. Place them in a dish, cover with pesto, and let them sit in the fridge for about 30 minutes to an hour. This will allow the chicken to absorb the flavors of the pesto.

2. While the chicken is marinating, roast the red bell pepper. Preheat your broiler and place the pepper on a baking sheet. Broil it on each side until the skin is charred and blistered. Once done, place it in a bowl and cover with plastic wrap to steam for a few minutes, making the skin easier to peel off. Once cooled, peel off the skin, remove the seeds, and slice into thin strips.

3. Preheat a grill or a grill pan over medium heat. Grill the chicken breasts on each side for about 6-7 minutes or until fully cooked through. Once done, let them rest for a few minutes then slice into thin strips.

4. Assemble your panini by layering the chicken, slices of roasted red pepper, and mozzarella cheese between two slices of Italian bread. Repeat with the remaining ingredients to make four paninis.

5. Brush the outside of each panini with a little olive oil and place on a preheated panini press or a grill pan. Cook until the bread is toasted and the cheese is melted.

6. Cut the paninis in half and serve immediately while still warm.

This Italian Pesto Chicken and Roasted Red Pepper Panini is a great lunch or dinner option. It's full of flavor from the pesto-marinated chicken and the sweetness of the roasted red peppers pairs perfectly with the creamy mozzarella cheese. The key to a good panini is to press it just enough to toast the bread and melt the cheese, but not so much that everything squishes out. You could also add some fresh basil"