Chicken and roasted pepper panini (recipe)

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Chicken and roasted pepper panini (recipe)
NameChicken and roasted pepper panini
IngredientsOlive oil Kalamata olive Fresh basil Garlic clove Provolone cheese
Cooktime (in hours)0.333333333
Preptime (in hours)0.166666667
Totaltime (in hours)0.5
Keto friendlinessKeto friendly
Calories343.4
Fat30.5
Protein15
Carbohydrate3.4
Fiber1
Net carbohydrates2.4
Sugar0.3
Saturated fat11.8
Cholesterol (mg)39.1
Sodium883.4
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Chicken and roasted pepper panini (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

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Chicken and roasted pepper panini (recipe) details
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Chicken and roasted pepper panini (recipe)


  1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
  2. Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
  3. Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.

    Food tags
    Chicken, Poultry, Meat, Brunch,, Easy


Chicken and roasted pepper panini (recipe) details

Time:
Prep Time in Hours and Mins:30M

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Contributors: Prab R. Tumpati, MD