Photo: Lily Banse
Grilled Chicken and Hot Cherry Pepper Panino
12 ingredients
Makes 1 serving
openrecipes
Estimated Nutrition (whole recipe, rough)
1016
Calories
54g
Protein
26g
Fat
142g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, minced
- 1 teaspoon finely chopped oregano
- 2 (1/4-inch-thick) slices Italian bread (from center of a round loaf)
- 6 ounces chicken cutlets
- 2 bottled hot cherry peppers or peperoncini in vinegar, seeded and coarsely chopped
- 2 thin slices fresh mozzarella
- 1 medium tomato, cut into wedges
- 5 grape tomatoes, halved
- 2 tablespoons chopped basil or flat-leaf parsley
- 1/2 teaspoon red-wine vinegar
- Equipment: a grill pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes