Chicken Apricot Panini

By dette

This simple but oh, so flavorful panini is one of by favorites.
The Pioneer Woman Cooks: Food From My Frontier

Ingredients

• 2 boneless, skinless chicken breasts
• 3 tablespoons canola oil, for frying
• 6 tablespoons butter
• Salt and black pepper to taste
• 12-16 fresh sage leaves
• 1/4 c. apricot preserves
• 1/4 c. mayonnaise
• 8 thick slices crusty French bread
• 1/2 red onion, thinly sliced

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Begin by cutting the chicken breast in half. This is a quick and easy way to turn 1 chicken breast into 2 thinner pieces. Flatten them slightly if needed to fit the size of bread you're using.

In a large skillet over medium-high heat, beat the canola oil and 2 T. of the butter. Add the chicken breasts to the skillet and cook until browned on one side, about 3 minutes.

Flip the chicken breasts and add some of the sage leaves to the hot oil. (Trust me! You won't believe what frying will do to the flavor). Flip them once and when it looks like they're becoming crisp....Remove them from the skillet. Repeat with the rest of the sage leaves. Remove the chicken when it's cooked all the way through.

In a small bowl, add the apricot preserves and mayonnaise. Stir to combine. This is a scrumptious panini spread!

To build each sandwich, spoon a generous portion of the spread on a slice of bread. Spread it out.... then add some red onion to 1 slice... and sage leaves to the other. Place a chicken breast on the onion...then flip the top piece of bread onto the chicken. Spread softened butter on both sides of the sandwich.

Grill the sandwiches in a panini press, if you hav eon, If you don't, you can grill them in a skillet one at a time with a second (heavy) skillet on top of each sandwich to press it together. Just turn it halfway ghrough to grill the other side as well.

This is one perfect panini!