Fig-Glazed Chicken Panini with Brie

By barbie24

Calories: 411; Fat: 9g; Protein: 27g; Carbs: 39g; Fiber: 6g; Cholesterol: 100mg; Iron: 2mg; Sodium: 628mg; Calcium: 122mg

* NOTE: For sandwiches with great crunch, look for a rustic whole-grain bread boule. If you have trouble cutting 1-ounce slices across the width of the boule, cut it in half first

* Serving Size: 1 sandwich

Ingredients

• 2 teaspoons canola oil
• 3 (4-ounce) skinless, boneless chicken thighs
• 2 tablespoons fig jam
• 3/8 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 1 cup chopped Lacinato kale
• 1 teaspoon sherry vinegar
• 8 (1-ounce) slices whole-grain bread
• 1 small ripe pear, cut into 12 thin slices
• 3 ounces Brie cheese, chopped
• Cooking spray

Details

Servings 4
Cooking time 25mins
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes or until browned. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan; let stand 5 minutes. Cut chicken into thin slices. Combine chicken, jam, 1/4 teaspoon salt, and 1/4 teaspoon pepper; toss to coat.

2. Combine kale and vinegar in a medium bowl; toss to coat. Divide chicken mixture evenly among 4 bread slices. Top each with 3 pear slices and 3/4 ounce cheese; sprinkle remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper over sandwiches. Divide kale mixture evenly among sandwiches; top with remaining bread slices. Lightly coat sandwiches with cooking spray.

3. Return pan to medium heat. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, pressing gently to flatten; cook 2 minutes on each side or until browned and cheese begins to melt.