Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Wednesday, July 9, 2014

Pesto Chicken Panini

I am running on empty tonight.  One of those days your 'to do' list seems reasonable until life throws you some curves.  I never seemed to finish anything,  However, I had a quick, delicious, panini recipe planned (don't forget the oven debacle from yesterday, I steered clear of major appliances).  This sandwich is a classic combo.  I had some homemade pesto, garden arugula and basil, and other than the buns, it was ordinary stocked items.  Remember this recipe when you have to come up with something fast, and company worthy.  You will really impress anyone with this panini.  My grocery store has a great bakery and the fresh ciabatta buns made this dish perfection.  I used my Cuisinart Griddler, but any grill pan or heavy skillet will do fine.

Pesto Chicken Panini
printable recipe

1 lb. boneless, skinless, chicken tenders
1/2 c. pesto
1/2 c. mayonnaise
4 ciabatta buns, or 8 slices of ciabatta loaf
8 slices of mozzarella
1 c. baby arugula or spinach, cleaned and patted dry
2 tomatoes, sliced
fresh basil leaves

Mix the pesto and mayo together and set aside.

Heat a grill pan.  Lightly oil the pan.  Season chicken with salt and pepper.  Grill chicken tenders about 5 minutes per side until cooked through.


Turn the heat down on pan and re-oil.
Spread the pesto mixture on both sides of the bread.

Place cheese on both halves.
Add the arugula to one side, and the tomato to the other.

Top the tomato with fresh basil leaves. Add the grilled chicken.
Place sandwich on grill.  Either close panini grill or place a heavy pan on top.  Grill for 3 minutes per side (no need to flip if using a panini grill.)



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