PCOS Friendly Chicken Pesto Panini

Total time30 min

Prep time15 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the sandwiches

4 ciabatta rolls, split horizontally
½ cup basil pesto
8 oz fresh mozzarella, sliced ¼ inch thick
1 jar (12 oz) roasted red peppers, drained and patted dry
2 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

1 cup baby arugula (optional)

Instructions

1
Pat the chicken breasts dry, then rub all over with the olive oil, salt, and pepper. If the breasts are thicker than 3/4 inch, place them between two sheets of plastic wrap and pound to an even 3/4-inch thickness with a meat mallet or heavy skillet.
2
Heat a panini press or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side on a grill pan (or 8–10 minutes total in a closed panini press), until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!