Herbed Chicken and Arugula Panini |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Fast and easy dish! Goes great served with potato and green bean salad. Ingredients:
1 lb thin chicken cutlet |
1 1/2 tablespoons chopped fresh thyme, divided |
6 tablespoons olive oil, divided |
2 garlic cloves, finely chopped |
3 tablespoons balsamic vinegar |
8 slices olive bread (1/3-to 1/2-inch-thick) or 4 crusty sandwich buns |
1/2 red onion, thinly sliced |
1 bunch arugula |
Directions:
1. Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme.
2. Heat 2 tablespoons olive oil in a heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
3. Add remaining 4 tbsp oil and garlic to skillet; stir over medium heat 15 seconds, scraping up browned bits.
4. Return chicken to skillet and toss until heated through, about 1 minmute.
5. Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.
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