Monday, November 18, 2013


 

Asiago Pesto Chicken Panini

(makes 2 sandwiches)



INGREDIENTS:

1 boneless skinless chicken breast (seasoned with salt & pepper)

1 teaspoon olive oil

2 tablespoons  pesto  [Basil Pesto Recipe]

4  Asiago cheese, divided

4 slices hearty bread (I used Udi’s Gluten-Free whole grain bread)

Cooking spray
 
INSTRUCTIONS:
Season chicken breast with salt & pepper

 In a small frying pan saut√© chicken in olive oil until just done, and golden in color on both sides. 

 Remove pan from heat and remove chicken. 

 
Slice chicken and return to pan with pesto and toss until warm and chicken is coated being sure to scrape all the browned bits out of the bottom of the skillet. 
 
Place a clean skillet over medium high heat.   Spray one side of a slice of bread with cooking spray. {I generally lean toward all natural but my oil mister bought the farm and I have yet to get another}  Personally I prefer to mist my bread in lieu of using butter because it browns more evenly and is less greasy. 


Place bread in skillet, add 2 tablespoons of the cheese,






 ½ of the chicken mixture, and top with another slice of bread with the outside misted with cooking spray.  







Press down on sandwich with a spatula.  When it is a nice golden brown flip the sandwich and repeat.  If you have a Panini press just assemble the sandwich and pop in the press.

 See that tomato garnish on the plate?  I am going to pop that in my Panini and as I like a little acid to cut through the oil in the pesto.  YUM!


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