Basil Lemon Chicken Panini |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This takes some of my favorite flavors, basil and lemon, marries them with grilled chicken and melting cheese on a hot grilled bun. yum. I will post the chicken recipe on its own as well (you can use scaloppine too, I prefer the thicker cut) What I do is cook the chicken for dinner making extras and use the leftovers for the panini :) Ingredients:
4 boneless skinless chicken breasts |
2 large lemons |
2 garlic cloves, coarsely chopped |
1 tablespoon olive oil |
salt & pepper |
2 teaspoons fresh basil |
1 loaf ciabatta or 1 loaf other rustic bread |
1/4 cup basil pesto or 2 tablespoons fresh basil |
1 large tomato, beefsteak, sliced |
6 ounces italian fontina, sliced |
2 ounces fresh bagged baby spinach |
Directions:
1. *For the chicken*.
2. Zest the lemon and squeeze the juice, combine zest and juice with oil and garlic in a small bowl.
3. Put chicken breasts between wax paper and pound to an even thickness.
4. Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
5. Grill chicken on bbq or broil it or even cook it in a hot skillet, 6-8 minutes approximately.
6. Cut ciabatta into 4 sandwich size pieces or use whatever bread you prefer. put 1 tbs of pesto on both sides of bread. (or fresh basil).
7. Add chicken, fontina cheese, tomatoes and spinach to each.
8. Grill in panini press or in a cast iron pan with another heated cast iron pan on top of it to press it down until cheese is melted.
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