/ / Panini recipe with chicken and bell pepper

Panini recipe with chicken and bell pepper

  • Chicken fillets without skin - 2 pieces
  • Sun-dried tomatoes in oil - 8 pieces
  • Sauce pesto from basil - 3 st. Spoons
  • Olive oil - 1 st. a spoon
  • Lemon juice - 1 Art. a spoon
  • Salt - 1/2 teaspoonfuls
  • Black pepper - - To taste
  • Mayonnaise - 1/2 cup
  • Red bell peppers - 2 pieces
  • Cheese Provolone or Mozzarella - 8 pieces (pieces)
  • Bread for sandwiches - 8 Slices
  • Butter - 4 items. Spoons

1. Slightly discard the chicken fillet with a hammer for meat to a uniform thickness. In a blender or food processor combine the dried tomatoes, pesto sauce, olive oil, lemon juice, salt and pepper. Add half of the mixture in a polyethylene bag along with the chicken breasts. Shake the chicken evenly covered with marinade, then put in the refrigerator for several hours or at night. 2. After marinating, heat a large frying pan or grill to medium temperature. Fry the meat until cooked. Chop the chicken into strips. In a small bowl, mix mayonnaise and 3 tablespoons of a mixture of tomatoes. Cover with a plastic wrap and put in the refrigerator until necessary. 3. Fry the Bulgarian pepper on the gas stove directly above the flame until charring. Immediately place in a plastic bag. Leave to stand for 20 minutes. When the pepper cools, remove the charred peel. Cut the peppers in half, extract the seeds and cut into strips. Set aside. 4. Evenly distribute the remaining mixture of tomatoes over the bread slices on one side. Put 1/4 pieces of chicken fillet, 1/4 slices of bell pepper and two pieces of cheese into four slices of bread. Cover the top with the remaining four slices of bread. 5. Lubricate both sides of the sandwich with butter and fry in a pan or grill over medium heat until golden brown. Cut each slice in half and serve panini with chilled grapes.

Servings: 4

Pay attention to: