Tuscan Pesto Chicken Panini

• 8 ounces ciabatta bread
• 2 teaspoons canola oil
• 1 pound chicken cutlets
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup basil
• 1 tablespoon chopped garlic
• 1 tablespoon toasted pine nuts
• 1 tablespoon olive oil
• 1 tablespoon water
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt
• 1 roasted red bell pepper, peeled
• 2 (1-ounce) slices provolone cheese

1. Cut bread in half horizontally.
2. Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Saute 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.
3. Combine basil, garlic, pine nuts, olive oil, water, 1/4 -teaspoon black pepper, and 1/8 teaspoon kosher salt in a mini food processor, and pulse until finely chopped.
4. Cut bell pepper into quarters; discard seeds and -membranes. Arrange pepper quarters on -bottom half of bread. Top with provolone cheese and sliced chicken. Spread basil mixture on cut side of top half of bread; place on sandwich. Cut sandwich crosswise into 4 equal portions.

bread, canola oil, chicken cutlets, kosher salt, black pepper, basil, garlic, nuts, olive oil, water, black pepper, kosher salt, red bell pepper, provolone cheese

Taken from www.myrecipes.com/recipe/tuscan-pesto-chicken-panini (may not work)