Chicken Pesto Panini

1: To a medium/small pot, add chicken broth or water and bring to a boil.

2: Add fresh herbs and seasonings of choice, along with onions for flavor.

3: Add 1 chicken breast to the pot, cover, and cook for ~12 minutes until the internal temp hits 165.

4: Remove the chicken, let sit for 5 minutes, then shred.

5: For the pesto cream sauce, add garlic, salt, pine nuts, and olive oil to a bowl and crush together.

6: Add Parmesan, basil, cottage cheese, and milk to the bowl, mix well and then blend until smooth.

7: Pour the pesto sauce over the shredded chicken and mix.

8: Grab 2 slices of sourdough bread, add roasted or fresh tomatoes to each slice.

9: Add half of the pesto chicken to each slice, then top with mozzarella blend.

10: Place in a heated panini press and cook for 1-2 minutes until browned.

11: Enjoy your Chicken Pesto Panini.