Chicken Pesto Panini
Juicy chicken, creamy mozzarella, and savory pesto verde
This chicken pesto panini combines juicy chicken cooked in an air fryer with flavorful ORO di Parma Pesto Verde, fresh tomatoes, and melted mozzarella—it’s quick to make and perfect for everyday meals.
Ingredients
2 rolls or flatbreads (approx. 160–200 g total)
120 g ORO di Parma Pesto Verde
2 large tomatoes (approx. 250 g)
1 chicken breast (about 250 g)
1 tsp sweet paprika (approx. 3 g)
1 tsp curry powder (approx. 3 g)
1 tsp salt (approx. 5 g)
20 ml oil
1 ball of mozzarella (125 g)
a little oregano (about 1 g)
Step 1 : The Preparation
1. Prepare the chicken
Cut the chicken breast in half horizontally to create 2 thin cutlets. Rub them evenly with paprika, curry powder, salt, and oil.
2. Cook the chicken
Cook the seasoned chicken in the air fryer at 190 °C for about 10 minutes. Let it rest briefly, then slice it.
3. Assemble the panini
Cut the roll in half and spread both halves generously with ORO di Parma Pesto Verde.
Arrange the chicken slices on top, slice the tomatoes, and place them on top; season lightly with salt.
Tip
Thinner pieces cook more evenly and stay juicy.
Alternative: Sauté in a skillet over medium heat for about 5–6 minutes per side.
Step 2 : Preparation
4. Top with mozzarella
Slice the mozzarella, place it on the panini, and sprinkle with a little oregano.
5. Grill
Fold the bun in half and grill it in the contact grill for 5–10 minutes, until the panini is golden brown and the cheese has melted.
Tip
If you don't have a contact grill, you can also cook it in the oven at 200 °C (top and bottom heat) for about 8–10 minutes.
Ingredients
2 rolls or flatbreads (approx. 160–200 g total)
120 g ORO di Parma Pesto Verde
2 large tomatoes (approx. 250 g)
1 chicken breast (about 250 g)
1 tsp sweet paprika (approx. 3 g)
1 tsp curry powder (approx. 3 g)
1 tsp salt (approx. 5 g)
20 ml oil
1 ball of mozzarella (125 g)
a little oregano (about 1 g)
