2 Serves
30 Mins
Slice the chicken breast into thin strips and season with salt and pepper.
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FrenchVitamin E
1 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
308 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
523 mg / 1,250 mgPotassium
371 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
14 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and cook the chicken until golden brown and cooked through.
Assemble the panini by placing the cooked chicken and cheese between slices of panini bread, then press in a panini press until the bread is toasted and the cheese is melted.
30
g20
g36
g
French
French