Panini-style grilled chicken

This speedy main was inspired by the flavour combo of our fave Italian sandwich, with chicken breasts standing in for bread.
Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    * 1/2 bunch asparagus, about 8 spears

  • 4

    * 4 oz (125 g) cheddar or Gorgonzola cheese

  • 4

    * 4 skinless, boneless chicken breasts

  • 8

    * 8 large fresh basil leaves

  • * Toothpicks

  • * Generous pinches of paprika and salt

Directions

1. Oil grill and heat barbecue to medium. Partially fill a wide frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, 2 min. Drain. Dry with paper towels. Cut in half crosswise. 2. Divide or thinly slice cheese into 4 portions. Working with 1 chicken breast at a time, make a horizontal slit about 2½ in. (6 cm) long and 1½ in. (3.5 cm) deep into thickest side of each breast. Gently open up like a book and place 2 basil leaves on the bottom. Top with 4 pieces of asparagus, then with cheese. Fold chicken over and fasten edges with toothpicks. Sprinkle with paprika and salt. 3. To barbecue chicken, place on grill and cook, covered, until it feels springy, 8 to 10 min per side. Or, to cook on the stove, oil a large frying pan and set over medium heat. Add chicken and cook until golden, 3 min per side. Reduce heat to medium-low. Cover and cook until chicken is springy when pressed, about 8 min, turning halfway through. Remove toothpicks. Lovely with a salad and grilled baby potatoes.

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