Pear, Brie and Chicken Panini

  • Prep 20 min
  • Total 40 min
  • Servings 3

Ingredients

  • 3 cups shredded chicken (I used a rotisserie)
  • 1/2 cup jarred or homemade pesto
  • 1/2 cup sliced brie cheese
  • 1 pear, peeled, cored and thinly sliced
  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread

Steps

  • 1
    On a work surface, unroll the Pillsbury™ French bread dough until it's a rectangle. Using a pizza cutter, cut until 6 (or if you can 8!) small rectangles.
  • 2
    Heat an indoor panini press or grill pan over medium. Lightly coat with cooking oil and place two dough rectangles on the grill. Cook for 3 minutes on each side, or until you get good grilled marks. Continue with the rest of the dough. Set aside. Turn the heat off.
  • 3
    Spoon a tablespoon or two of the pesto on one piece of bread. Layer with the chicken, pears and sliced brie. Place another piece of bread on top and place back on the grill pan. With the heat off, place a small skillet on top and press down until the cheese starts to melt. I turned the heat off because I didn't want to burn the bread, but the heat from the cast iron pan melts the cheese at the same time.
  • 4
    Repeat with the rest of the panini. Slice and serve!

Nutrition Facts

Serving Size: 1 Serving
Calories
857.9
Total Fat
73.2g
113%
Saturated Fat
10.2g
51%
Cholesterol
142.5mg
48%
Sodium
1125.3mg
47%
Potassium
760.0mg
22%
Total Carbohydrate
14.0g
5%
Dietary Fiber
3.9g
16%
Sugars
6.7g
Protein
39.3g
% Daily Value*:
Vitamin C
39.70%
40%
Calcium
34.50%
34%
Iron
31.50%
32%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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