Pressed Chicken Toastie

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Pressed Chicken Toastie
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 33 min.
Ready in
Calories:
431
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie431 kcal(21 %)
Protein35.2 g(36 %)
Fat18.67 g(16 %)
Carbohydrates30.54 g(20 %)
Sugar added0 g(0 %)
Roughage0.15 g(1 %)
Vitamin A58.38 mg(7,298 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.21 mg(19 %)
Niacin20.48 mg(171 %)
Vitamin B₆0.64 mg(46 %)
Folate25.19 μg(8 %)
Pantothenic acid1.13 mg(19 %)
Biotin3.28 μg(7 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C0.76 mg(1 %)
Potassium384.99 mg(10 %)
Calcium178.14 mg(18 %)
Magnesium75.26 mg(25 %)
Iron2.53 mg(17 %)
Zinc2.04 mg(26 %)
Saturated fatty acids5.25 g
Cholesterol85.76 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8
panini Rolls
4
Chicken breasts (150 g each, ready to use, without bones or skin)
1 tablespoon
2 tablespoons
4 teaspoons
Pesto verde
1 handful
Lettuce (leaves, e. g radicchio, spinach or rocket)
½ cup
fresh Buffalo mozzarella ball (drained and sliced)

Preparation steps

1.
Heat the grill. Cut the paninis in slices approx. 1 cm thick and grill until golden brown. Remove from the heat and set aside.
2.
Dust the chicken breasts with flour seasoned with salt and ground black pepper. Shake off any excess flour. Heat the oil in a pan and grill the chicken until golden brown all over. Reduce the temperature to medium and cook until done but still tender.
3.
Spread pesto onto 4 toasted slices of bread. Place one chicken breast, some lettuce and mozzarella on each and top with the remaining slices. Cut in half and serve with crisps and salad, if wished.