Herbed Chicken and Cheese Panini

Pound cooked chicken thin, slide into a pita with cheese and tomatoes, add onion and a sprinkling of fresh herbs, and you've got a winning sandwich.

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  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 2
 

Ingredients

1
tablespoon butter or margarine, softened
1
tablespoon chopped fresh herbs (such as parsley, basil, thyme, oregano)
2
boneless skinless chicken breasts, pounded thin (about 1/2 lb)
Salt and pepper to taste, if desired
1
tablespoon olive oil
1/2
cup sliced red onion (about 1/2 medium onion)
2
(7-inch) pocketless pita breads or flatbreads, each cut in half
4
slices sharp Cheddar cheese (about 1 oz each)
1
medium tomato, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, mix butter and herbs until blended; set aside.
  • 2 Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.
  • 3 Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
  • 4 Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.
  • 1 In small bowl, mix butter and herbs until blended; set aside.
  • 2 Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.
  • 3 Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
  • 4 Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.

EXPERT TIPS

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Expert Tips

For easy prep, purchase chicken breasts that have already been pounded (they may be labeled as chicken cutlets).

If you don’t have fresh herbs on hand, substitute 1 teaspoon dried herbs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
(
Calories from Fat
320),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
150mg
150%;
Sodium
790mg
790%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
47g
47%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
40%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 1/2 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.