Rosemary Chicken Panini with Spinach and Sun-Dried Tomatoes

By á-2233

Cooking Light Recipe

Calories: 414
Fat: 14.8g
Saturated fat: 3.9g
Monounsaturated fat: 6.3g
Polyunsaturated fat: 2.1g
Protein: 35.5g
Carbohydrate: 33.6g
Fiber: 3.1g
Cholesterol: 77mg
Iron: 4mg
Sodium: 687mg
Calcium: 114mg

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon chopped fresh rosemary
• 4 (4-ounce) chicken cutlets
• 1/4 cup chopped drained oil-packed sun-dried tomato
• 1/8 teaspoon crushed red pepper
• 8 garlic cloves, thinly sliced
• 1 (6-ounce) package fresh baby spinach
• 3/8 teaspoon salt, divided
• Cooking spray
• 1/8 teaspoon freshly ground black pepper
• 8 (1-ounce) slices country-style Italian bread
• 1/2 cup (2 ounces) shredded fresh mozzarella cheese

Preparation

Step 1

1. Combine 2 teaspoons olive oil, rosemary, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.


2. Heat a large nonstick skillet over medium-high heat. Add remaining 4 teaspoons oil to pan. Add sun-dried tomato, red pepper, and garlic; sauté 1 minute or until garlic begins to brown. Add spinach; cook 1 minute or until spinach barely wilts. Stir in 1/8 teaspoon salt; set aside.


3. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Cook chicken 3 minutes on each side or until done. Remove chicken from pan; keep pan on medium-high heat.


4. Top each of 4 bread slices with 1 tablespoon cheese, 1 chicken cutlet, one quarter of spinach mixture, 1 additional tablespoon cheese, and remaining 4 bread slices.


5. Recoat grill pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches. Cut each sandwich in half; serve immediately