Cilantro Pesto Chicken Panini

My cousin Austin has some pretty good skills in the kitchen.  He whipped up this masterpiece one afternoon without even having to think about it.  I envy people who don’t have to follow recipe books, one day I will be one of them.  It’s not necessarily the healthiest lunch in the world, but boy was it tasty (and relatively easy)!

1 cup Fresh Cilantro
2 Tbsp Lime Juice
1/4 cup Purdue Frozen Grilled Chicken Strips
2 slices Whole Wheat Bread
1 Tbsp Butter
2 slices Bacon
1 slice Monterrey Jack Cheese (sliced)
Preheat oven to 200
Blend the cilantro and lime juice together in a blender until it turns into a green gooey mixture (like so)
photo 1 (6)
Heat up the chicken as per the instructions on the bag and then mix the cilantro in with it until the chicken is coated.
photo 1 (7)
Heat the bacon (1 minute per slice in the microwave)
Coat one side of each slice of bread with butter and toast on the stove in a skillet.  Lay the bread toasted side down on a baking sheet and throw the rest of the ingredients on top of one side.
photo 2 (8)
photo 3 (4)
 photo 2 (2)
Pop in the over for 2 minutes just to melt the cheese, and try not to eat it in one bite!
photo 5
Looks like someone was hoping for a little tasting!
photo 3

One thought on “Cilantro Pesto Chicken Panini

  1. Pingback: Don’t Mess with Texas | HappinessMadeEasy

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