Step 1: If not already cooked, season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Grill, pan-fry, or bake until cooked through. Let rest, then thinly slice.
Step 2: Slice the large ciabatta loaf horizontally to create two equal halves, or slice individual rolls in half.
Step 3: Spread a generous layer of pesto evenly over the inside of both ciabatta halves.
Step 4: Arrange the sliced cooked chicken evenly over the bottom half of the ciabatta bread.
Step 5: Layer the roasted red pepper strips over the chicken.
Step 6: Place the thinly sliced fresh mozzarella cheese on top of the red peppers.
Step 7: Cover with the top half of the ciabatta bread to form the panini.
Step 8: Preheat your panini press to medium-high heat. If using a grill pan, heat it to medium-high and prepare a heavy object for pressing.
Step 9: Lightly brush the top and bottom exterior of the assembled panini with olive oil.
Step 10: Place the panini in the preheated press. Close the lid and cook for 4-6 minutes, or until the bread is golden brown and crispy, and the cheese is melted and bubbly. For a grill pan, place the panini on the hot pan, then place a heavy pan or foil-wrapped brick on top to press it down. Cook for 3-4 minutes per side.
Step 11: Carefully remove the italian chicken panini from the press. Let it rest for 1-2 minutes before slicing diagonally and serving warm.