Rosemary Chicken Panini

Rosemary Chicken Panini
Rosemary Chicken Panini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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